KITCHEN PRACTICE 1 — Making Traditional, Egg-Free Alioli
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Chapter: Spanish Cookery 9 — Sauces: Alioli & Romesco

TASK
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Make a traditional, egg-free alioli using a mortar and pestle,
pounding garlic and salt to a paste first, then adding olive oil drop
by drop until a stable emulsion forms.

WHAT TO DO
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1. Peel 2-3 garlic cloves and place them in a mortar with a pinch of
   salt.
2. Pound with the pestle in a steady, circular motion until the
   garlic is completely broken down into a smooth, fine paste with
   no visible pieces left.
3. Begin adding olive oil literally drop by drop, working each drop
   fully into the paste with the pestle before adding the next.
4. Once the mixture visibly thickens and starts holding together as
   a pale, cohesive emulsion, you can begin adding slightly larger
   amounts of oil at a time, continuing to work each addition in
   fully.
5. Continue until you have a thick, glossy, stable emulsion — season
   with a little extra salt if needed.

WHAT TO EXPECT
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- The mixture should thicken gradually, becoming visibly paler and
  more opaque as more oil is incorporated.
- A properly made alioli should hold its shape on a spoon and show
  no visible separation or pooling of oil on the surface.
- The process should feel slow and genuinely effortful, especially
  in the first few minutes — this is expected, not a sign of doing
  it wrong.

WHY THIS WORKS AS AN ANSWER
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Working through the real, patient technique by hand — rather than
reaching for a blender or adding egg for insurance — is the only way
to actually experience why traditional alioli has the reputation it
does, and to build the same technique this chapter's Kitchen
Practice 3 deliberately breaks for comparison.