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- 1 tablespoon (or more) fresh lemon juice
- Freshly ground black pepper
Using the side of a chef's knife, smash garlic. Season liberally with salt; finely mince garlic and continue to smash with the side of the knife until a fine paste forms. Transfer garlic paste to a medium bowl.
Whisk egg yolks, 1 Tbsp. lemon juice, and 2 tsp. water in a small bowl to blend.
Whisking constantly, drizzle in oil in a slow, steady stream until sauce is thickened and emulsified. Season alioli to taste with salt, pepper, and more lemon juice, if desired.