Aioli

Peel the garlic and slice it into thin pieces. Crack the eggs into a blender jar, add the garlic, squeeze in the juice of a quarter lemon, and add the salt.

Blend for a minute until smooth and light. Then, without stopping the blender, begin pouring in the olive oil. The slower you pour the oil, the more stable the emulsion will be. Whip until thickened; the sauce should become dense, pale, and homogeneous.

Check for doneness: the aioli should hold its shape on a spoon and slide off slowly. If it turns out a bit too runny, whip it a little longer. If it's too thick, add a couple of drops of cold water and pulse again.