1. Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat edge or a mortar and pestle.
2. Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
3. Add about 1/4 cup olive oil, drop by drop, whisking until emulsified.
4. Gently whisk in remaining oil in a steady trickle. Stir in the garlic.
TO STORE: refrigerate, covered, up to 2 days. If aioli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a bowl. Gradually whisk in aioli until combined. Then whisk in 1/4 cup extra-virgin olive oil.
Makes 1 1/2 cups
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