Aioli

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Preparation Time: 10 minutes

Start to Finish Time: 10 minutes

Yield: about 3/4 cup

This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can't go bad in the heat.

• 4 large cloves garlic, peeled
• 1 teaspoon sea salt
• 1/2 cup extra-virgin olive oil, divided
• Juice of 1/4 lemon

If you have a mortar and pestle, crush the garlic and salt until you have a fine paste. Otherwise, use a small food processor to blend these two ingredients. Transfer garlic to a nonreactive bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly to form an emulsion. Whisk in lemon juice, then slowly drizzle in remaining oil, whisking constantly.

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