Garlic Aioli (Mayonnaise)

Photo: Margie Roelands

Ingredients

6 garlic cloves

1 cup Raimondo Winery Picual Extra Virgin Olive Oil

2 egg yolks

salt and pepper

1/2 Juice from lemon

Preparation

Peel the cloves of garlic, put them in a mortar and pestle and pound, while gradually adding about 1 tablespoon of the oil, until they are reduced to a paste.

Add egg yolks to the garlic paste in the mortar and mix well with a wooden spoon. Then add the remaining oil, little by little, stirring continuously at the same time. Add salt and pepper to taste.

When the mayonnaise has thickened, squeeze the juice from the lemon, strain and stir into the mayonnaise. Cover and chill. Store in refrigerator for up to 10 days.