Aioli

also called garlic aioli · allioli · ali-oli · garlic mayonnaise

The table

4 clovesgarlicpound to a pastewhisk indrizzle in drop by droploosen
1/2 tspkosher salt
1 large(at room temperature)egg yolk
2 tsplemon juice
3/4 cup(180 mL)extra-virgin olive oil
1/4 cup(60 mL; keeps it from turning bitter)neutral oil
2 tspwarm water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1pound to a paste

2whisk in

goes in with what step 1 made

3drizzle in drop by drop

goes in with what step 2 made

4loosen

goes in with what step 3 made

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 4 steps is timed, so how long it takes is honestly unknown. The recipe itself says 20 min altogether, but it does not say where that time goes.

  1. pound to a paste

    not timedfrom the start

  2. whisk in

    not timedfrom the start

  3. drizzle in drop by drop

    not timedfrom the start

  4. loosen

    not timedfrom the start

You'll need mortar

See how it is written
>> title: Aioli
>> category: Dressings & Dips
>> tags: garlic, eggs, olive oil, emulsion, no-cook
>> counters: Deli
>> aka: garlic aioli, allioli, ali-oli, garlic mayonnaise
>> servings: 8
>> time: 20 min
>> step.1: pound to a paste
>> step.2: whisk in
>> step.3: drizzle in drop by drop
>> step.4: loosen

Pound @garlic{4%cloves} with @kosher salt{1/2%tsp} to a smooth paste in a #mortar{}.

Whisk @egg yolk{1%large}(at room temperature) and @lemon juice{2%tsp} into @&(~1)garlic paste{}.

Drizzle @extra-virgin olive oil{3/4%cup}(180 mL) and @neutral oil{1/4%cup}(60 mL; keeps it from turning bitter) into @&(~1)base{} drop by drop at first, whisking until stiff.

Loosen @&(~1)aioli{} with @warm water{2%tsp} to a spoonable gloss.