Ingredients
2 garlic cloves
1 lg egg yolk
2 tsp fr. lemon juice
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
3 tblsp. veg. oil
Preparation
mince & mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (if mixture sparates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in garlic paste and season with salt and peppler. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. Can be chilled up to 2 days. Makes 1/2 cup tip: let egg yolk come up to room temp before you whisk it in. If using processor instad of a whisk, put the garlic in last and by hand. use with asparagus, chicken, fries, grilled veggie, crab or shrimp.
