- 1/2 cup coarsely chopped very fresh garlic, at room temperature
- 2 teaspoons coarse sea salt or kosher salt
- 2 cups extra-virgin olive oil, at room temperature
- 2 whole large eggs or 4 large egg yolks, at room temperature
- Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender at high speed until smooth and creamy.
- Add 1 egg or 2 yolks and, with motor running, very slowly add 3/4 cup plus 2 tablespoons oil in a thin, steady stream until aïoli is thick. This will take about 2 minutes.
- Transfer to a bowl. Make second batch with remaining ingredients.