How to cook
The egg helps to emulsify quickly and easily and in you get nothing more than a strong garlic mayonnaise.
However, the authentic Aioli does not contain an egg and its very name suggests, that the main ingredients are garlic and oil (al-i oli).
The device used to make the authentic Aioli is a mortar.
Grind the garlic and salt into a paste in it. You can add less garlic, depending on how strong you want the sauce to be, but it should be strong and one teaspoon should be enough for one serving in the company of potatoes, other vegetables, meat or fish.
Also, if you have a smaller mortar, make a smaller amount, for example with only half of the products. This will make it easier for you to grind the garlic and then the emulsification procedure.
The very purpose of grinding garlic with salt is not only to make it into a paste, but also to interact with the salt by releasing its juice, which will then be key to emulsifying the Aioli sauce.
When you notice how this fluid begins to separate, you are ready for the next step.
Pour very little olive oil in a thin stream and immediately continue grinding with vigorous movements for 10 seconds.
Then pour the next stream, again for 10 seconds and so on until the mixture turns white and thick. Once the emulsification is achieved, you can safely add the remaining fat - oil, or just olive oil, but not all at once, again in portions, but larger ones. You grind with the mortar at all times.
Finally, add the lemon juice and stir vigorously.
This is a technique used by the Spaniards since ancient times. It's not difficult, but it takes time and a lot of stirring.
However, the result compensates for every effort.
The finished authentic Aioli can be stored for more than a week in the refrigerator and you can add the sauce to your pastries or appetizers. Since there is no raw egg in it, this is its advantage over the other easy egg aioli - it is fit for consumption for much longer.