Alioli (Garlic mayonnaise)

Any food goes perfectly with mayonnaise, like no other sauce. It is good in salads and meat. It can be put in soup or spread on a sandwich. In a word, mayonnaise is indispensable in any kitchen. We are used to buying it ready-made, but there is a culinary recipe for homemade mayonnaise made with our own hands.
Beat the egg with garlic in a blender, without turning it off until the garlic is crushed. The finished mayonnaise should not contain large pieces of garlic. Without turning off the blender, slowly pour in the olive oil, and carefully watch how the sauce turns into a homogeneous emulsion. Add salt to taste. In appearance, alioli should have a creamy color and a thick consistency, as well as a strong and clean smell of garlic. If it suddenly turned out that the sauce turned out to be liquid, departs with water and breaks up into grains - this may mean that the egg got old. But you can fix everything. Either beat a new sauce with a fresh egg, or add mayonnaise bought in the store to the finished mass and pass it through a blender again. But, as you understand, this will not be the same, because a preservative vinegar has been added to store-bought mayonnaise.