Aioli

Steps

1. 1
   Pound the garlic with the coarse salt in a mortar until it is a completely smooth, wet paste. Any fragments left will stay gritty in the finished sauce.
2. 2
   Have everything at room temperature — cold yolks and cold oil refuse to emulsify.
3. 3
   Work in the egg yolks and pound until glossy.
4. 4
   Begin adding the neutral oil literally drop by drop, working the pestle constantly, until the mixture visibly thickens and takes.
5. 5
   Once it has taken, add the olive oil in a slow thin stream, still working continuously.
6. 6
   Finish with the lemon juice and check the salt.
7. 7
   If it splits, start a fresh yolk in a clean bowl and whisk the broken sauce into it drop by drop.