Aioli is usually served with fish or stirred into fish stews but also goes well with rice dishes, grilled lamb and vegetables.
Put the garlic cloves onto a chopping board and crush them under the blade of a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
Scrape the garlic paste into a bowl and add the egg yolk. Whisk everything together and then very gradually whisk in the olive oil to make a thick mayonnaise-like mixture.
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Mayonnaise
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