When the garlic is chopped, add the yolk of an egg (at room temperature) and a little salt, and move it gently in the mortar, clockwise.
We continued moving the mortar and began to add the olive oil little by little, but steadily, in a trickle, at the same time that we are stirring with the other hand, until obtaining a dough that thickens like mayonnaise.
Finally, add a dash of lemon or vinegar, remove again two or three times and go.
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