Món Quá Tam Ba Bận

The official name for this sauce is aioli. However, I name it "Quá tam ba bận" (three times trying) because it actually took me three times to succeed. Credits should be awarded to my father-in-law. Well, seeing me struggling in the kitchen, with eggs and eggs flying into the trash can, he had no choice but to jump in and save my day (and save the eggs!). Thanks dad :)))) This sauce goes very well with cold seafoods, and patatas (fried potato).

1/2 teaspoon sea salt
4-6 garlic cloves
2 egg yolks
2 teaspoons white wine vinegar (optional)
1 cup mild extra-virgin olive oil

1. Using a mortar, gently mash the garlic to a paste with the pestle.

2. Transfer the garlic to a food processor and add 2 egg yolks and 2 teaspoons white wine vinegar (optional). Process for several second.

3. With the motor running, start adding the olive oil, drop by drop. When the mixture starts coming together, add the oil in a slow steady stream until you have a thick mayonnaise.

Note:

1. The food processor has to run at a very low speed. My father-in-law uses a simple fork and it works wonderfully, while I was miserably using the food processor.

2. Eggs and olive oil must be at the same temperature. So, leave your eggs at room temperature for at least 30 minutes before processing.

3. The first few drops of olive oil is very important. Be patient! Only add more olive oil when the first few drops and the egg yolks become a homogeneous mixture.

4. I prefer to decant the garlic juice and add it to the mixture. This way will give a really smooth mayonnaise.