A few years ago I visited a friend who lives in Valencia, Spain. She amazed me by making something she called alioli (not aioli) out of only garlic, salt and olive oil. No eggs. It emulsified perfectly, though it took time and effort.
I've tried to replicate it unsuccessfully, but today for the first time I got it to work! It took a lot of patience with a mortar and a pestle, but it worked!
But it doesn't taste that great. Does anyone know how much garlic and what kind of olive oil works best? From the taste of mine I used too much garlic and too strong (fruity) of an olive oil.
oh, and by the way, does anyone know why you're supposed to always mix in one direction when you emulsify? I've never understood that....