This recipe is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.
- 4 cloves garlic, peeled
- Pinch of sea salt
- 1/2 teaspoon fresh lemon juice (from about 1/4 lemon)
- 1 1/2 cups Spanish extra-virgin olive oil
Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add lemon juice. Turning the pestle in a slow, circular motion around the mortar, drizzle in lemon juice and olive oil until a thick paste is formed, about 20 minutes. If allioli becomes too dense, add 1/2 teaspoon water to thin.