Place the egg yolks and garlic  in a mortar along with the salt.  Using a pestle, smash the mixture  to a smooth paste.

Add the lemon juice to the  mix. Drop by drop, pour the olive  oil into the mortar slowly as  you continue to crush the paste  with your pestle. Keep turning  your pestle in a slow, continuous  circular motion in the mortar.  The drip needs to be slow and  steady. Make sure the paste  soaks up the olive oil as you go.

Keep adding the oil, drop by  drop, until you have the consistency  of a very thick mayonnaise.  If your allioli gets too dense, add  drops of water to thin it out. This  takes time—around 20 minutes  of slow motion around the  mortar—to create a dense, rich  sauce.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.

Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.