Prep 5 mins
Cook 0 mins
This is an often used Spanish sauce. It's not really a mayonnaise, and isn't really like a French or Provencal aioli, as it does not use eggs.
- Peel the garlic. Add salt.
- Crush together in a mortar until a pulp forms. Or, use a little plate with raised nubs that you rub the garlic over to form a paste, then add the salt.
- Beat oil into garlic slowly, until you get a consistency like mayonnaise.