Categories: sauces

Ingredients

• 1 egg yolk
• 1 tsp. Dijon mustard
• 1/3 cup olive oil
• 1/3 cup safflower or peanut oil
• 3 garlic cloves, finely minced
• Salt and freshly ground pepper, to taste
• Juice of 1/2 lemon
• 2 Tbs. warm water

Directions

1. In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

2. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.

3. Makes about 1 cup.

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