Garlic mayonnaise

All i oli

I make mine using a mortar and pestle – the traditional way.

MAKES 300 ML (10½ FL OZ)

3–4 garlic cloves, coarsely chopped

½ teaspoon sea salt flakes

1 egg yolk (free-range) at room temperature

squeeze of lemon juice

250 ml (9 fl oz/1 cup) medium-bodied (not light) olive oil

Mash the garlic and salt until completely smooth using a mortar and pestle; this step is key and takes some time. Add the egg yolk and lemon juice, and mix with the pestle to combine well.

Add the oil a few drops at a time, mixing continuously with the pestle. Keep adding the oil like this until the mixture thickens and looks like mayonnaise. Add the rest of the oil in a fine stream, making sure to mix continuously.