ALL I OLI - THE REAL RECIPE

This is how you make the real all i oli with a mortar and pestle. Thanks to Esther Montero for allowing me to use her photo.

The traditional one is done by hand with a mortar and pestle and it has only three ingredients: garlic (all), oil (oli) and salt. Here is a video to see how it is done.

This is the faster recipe and it is done with a hand blender (see video below). 

INGREDIENTS:
250 ml good olive oil
2 garlic cloves (more if you want it stronger), remove the green germ from inside the clove
1 egg at room temperature
1/2 tsp white or red wine vinegar
A pinch of salt

METHOD:
Put chopped garlic, whole egg, vinegar and salt in a long container to be used with the hand blender.
Add the olive oil, all at once.
Put blender at the bottom of container and start making short bursts using the lower speed if available.
Do not move the blender, keep at bottom making short bursts until all the oil has become thick and there is only a thin layer at the top.
Move hand blender slowly up and down, blending the allioli mayonnaise using the lowest speed until all oil is gone and it is nice and thick.
Add some more salt if necessary.
It can keep in the fridge for 1 or 2 days maximum.