Active Time

　　50 min

　　Total Time

　　50 min

　　We found that using a blender to begin the emulsion process for aïoli is much faster than pounding by hand from start to finish, which is the traditional method. Once using the mortar, resist the impulse to add the oil quickly — it will cause the mixture to separate. All the slow stirring requires a strong arm, so you may want to recruit a friend to help (especially because you need to make the aïoli in two batches).

　　Very fresh garlic is crucial to this recipe. Bulbs should have smooth, tight skin and be firm and heavy for their size, with no green shoots.

Ingredients

　　1/2 cup coarsely chopped very fresh garlic, at room temperature

　　2 teaspoons coarse sea saltor kosher salt

　　2 cups extra-virgin olive oil, at room temperature

Special Equipment

　　Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.