Classic Aioli

Directions

1. 1
   In a mortar, pound the garlic cloves with 1 teaspoon of sea salt until a thick paste forms.
2. 2
   Scrape the mixture into a glass or stainless steel bowl, stir in the egg yolks and let stand for 5 minutes.
3. 3
   Set the bowl on a damp kitchen towel (to hold the bowl steady) and begin whisking in the olive oil a few drops at a time.
4. 4
   Slowly add 1/2 cup of the olive oil, whisking constantly; as the aioli begins to thicken, you can add the oil in a thin stream.
5. 5
   When the aioli is very thick, add 2 teaspoons of the lemon juice.
6. 6
   Gradually whisk in another 1/4 cup of the olive oil, then 2 more teaspoons of the lemon juice.
7. 7
   Whisk in the remaining 1/4 cup of olive oil, add the 2 remaining teaspoons of lemon juice, then whisk in the vegetable oil.
8. 8
   When all of the vegetable oil has been incorporated, season the aioli with lemon juice and sea salt to taste.