INGREDIENTS
2 garlic cloves
Kosher salt, to taste
1 large egg yolk
2 tsp. lemon juice
½ tsp. Dijon mustard
¼ cup extra-virgin olive oil
3 Tbsp. vegetable oil
Freshly ground black pepper, to taste
PREPARATION
• Using a large knife, mince the garlic. Sprinkle with salt and use the side of the knife to press the garlic into a paste.
• In a small bowl, whisk together the egg yolk, lemon juice and mustard. Add the olive and vegetable oils a few drops at a time, whisking constantly until incorporated and emulsified. Whisk in the garlic paste, salt and pepper. If the aioli is too thick, whisk in 1 to 2 drops of water. Cover and chill until ready to serve.
This article appears in November 2017.