In a pestle and mortar, crush 10 garlic cloves with a pinch of salt. Transfer to a mixing bowl and add 3 large egg yolks and the juice of 1 lemon. Season with salt and freshly ground black pepper and whisk with a hand-held electric blender. Slowly pour in 700ml olive oil, whisking continuously until the aïoli thickens. Adjust the seasoning and stir through 60ml (¼ cup) chopped fresh coriander. Store in an airtight container in the fridge.
