How to make
Leave all of the ingredients for the sauce out at room temperature.
Blend the peeled garlic cloves and mix with the salt. Transfer to a suitable bowl and add the mustard, then the yolks. Stir gently.
Begin pouring in half the olive oil in a thin trickle while stirring constantly with a whisk. Next, pour in the water and lemon juice, again while stirring constantly.
After, add in the remaining olive oil in the same manner. The prepared sauce needs to be a bit runnier than mayonnaise. If the sauce ends up too thick, add 1/2 tsp water (don't add more all at once) and stir.
Thus prepared aioli sauce is suitable for vegetable dishes and meats. If you like you can add very finely chopped green onions or chives to the sauce.
