In America, 'aioli' usually just means flavored mayonnaise. But in Spain (specifically Catalonia), true *Allioli* translates literally to 'garlic and oil'. It is a powerful, spicy, intensely garlicky emulsion that elevates any tapas spread.

Ingredients You Need

• 4 large cloves of fresh garlic, peeled
• 1/2 tsp coarse sea salt
• 1 cup high-quality extra virgin olive oil
• 1 tsp fresh lemon juice (optional, to stabilize)

Step-by-Step Instructions

1. Place the peeled garlic cloves and coarse sea salt into a mortar and pestle.

2. Pound the garlic and salt into a very fine, smooth paste. The salt acts as an abrasive to break down the garlic.

3. Once you have a completely smooth paste, begin adding the olive oil drop by literal drop while stirring constantly in a circular motion with the pestle.

4. As you stir, the garlic and oil will begin to emulsify and thicken. Once the emulsion forms, you can add the oil in a very thin, steady stream, stirring vigorously.

5. Continue until all the oil is incorporated and the aioli is thick and creamy. If it gets too thick, add a drop of lemon juice or water to thin it out. Serve with patatas bravas or crusty bread.

Troubleshooting: Why is my Authentic Spanish Garlic Aioli not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.