Ingredients For a small quantity (approximately 150–200 ml): 3–4 garlic cloves (depending on size and desired intensity) Extra virgin olive oil with a mild flavour (approximately 150–200 ml) A generous pinch of coarse salt Required Tools: Mortar (preferably ceramic, stone, or wood), pestle, fine-spout oil dispenser (optional but highly recommended) Preparation time: 15–20 minutes (depending on skill and patience) Difficulty: Medium (requires practice to achieve emulsification) Steps to follow Peel the garlic cloves. If the cloves have a green central sprout (especially if the garlic isn’t very fresh), remove it to prevent the aioli from being too bitter or causing indigestion. Chop the garlic into small pieces. Place the garlic pieces in the mortar with a generous pinch of coarse salt. The salt helps grind the garlic and start the emulsification process. Begin grinding the garlic with the pestle using steady, circular motions, pressing it against the mortar’s walls. Continue grinding patiently until you achieve a fine, smooth, slightly moist paste. This step is crucial; the finer the garlic paste, the easier it will be to emulsify the oil. Once you have a fine garlic paste, start adding the olive oil very slowly, drop by drop at first, while continuously stirring vigorously with the pestle in the same direction without stopping. Ensure the oil is fully incorporated before adding more. As the sauce begins to emulsify and thicken, you can add the oil in a very thin, steady stream, continuing to stir.Monitor the texture: if the oil isn’t incorporating well or the mixture becomes too runny, stop adding oil and keep stirring until the consistency stabilizes. Continue adding oil and stirring until you reach the desired quantity and texture of aioli, whether thicker or thinner. Taste and adjust salt if needed. Presentation and Recommended Pairings Traditional aioli, made solely with garlic and oil, is best consumed immediately or shortly after preparation, as the emulsion can be delicate. It’s not recommended to store it in the fridge, as it may lose its texture. Serve the aioli in the mortar it was made in or in a small sauce dish. It’s delicious as an appetizer with toasted bread, but it also pairs perfectly with a variety of dishes: Grilled meats (lamb ribs, butifarra sausage) Baked or grilled fish Snails a la llauna Ember-roasted or boiled potatoes Grilled vegetables Other related recipes Romesco Escalivada Empordà black rice