Makes about 1 cup
8 to 10 garlic cloves, peeled (use more if it isn't garlicky enough - I've gone up to two heads, but the original recipe started with this much so I will too)
Kosher salt
1 extra-large egg yolk - egg substitute is not recommended
¾ cup extra virgin olive oil - if you can't lick it right off your fingers, you can't use it
White pepper in a mill - well, you can use black or red or a mixture, but it will change the color
1 to 2 teaspoons hot water, if needed (not boiling, just hot - microwave a cup and then let it wait until needed and just measure it out from there)
Half a lemon or pure lemon juice concentrate to taste
Sprinkle the garlic with salt (cover with a fine layer) and grind the garlic, crushing it against the bowl to break up the larger pieces, until it is nearly liquefied. Add the egg yolk and mix it with the garlic until a thick paste is formed. Begin to add the olive oil a few drops at a time, mixing thoroughly after each addition and continuing until all of the oil has been added. More garlic will need more oil, but you probably won't need more than one egg yolk.
Taste the aiöli, season with salt and pepper, and if it seems overly stiff, mix in a little hot water to thin it just slightly. Taste it again and if you notice any bitterness, add a few drops of lemon juice and mix it thoroughly. Or if you like tangy aiöli, add a few drops anyway like I do.
Taste again and add a little more lemon juice if the sauce needs further correcting. Cover the bowl and refrigerate for at least thirty minutes before using. This aiöli will keep for two to three days, but is at its best the day it is made, with a plate of pomme frites fresh from the oil.
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