Allioli

Preparation

In a mortar with a little salt, chop the garlic until it makes a very fine paste.
Then add the extra virgin olive oil drop by drop and stir endlessly with the pestle, always in the same direction, until you get a very thick and compact sauce.

Variations:
You can add an egg yolk to it before you start assembling the sauce.
It can be done with an electric mixer.
You can add a drizzle of juice from a sour orange during the preparation of the aioli or at the end.