Aioli

Ingredients

• 1/2 small clove of garlic, peeled
• 1 teaspoon salt
• 1 large egg yolk*
• 1 teaspoon Dijon mustard
• Approximately 1 cup extra-virgin olive oil
• Approximately 1 cup olive oil
• Lemon juice
• Salt and freshly ground black pepper

Directions

Smash up the garlic with the salt in a mortar and pestle (if you don?t have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you?ve blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you?ve added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

Yield: 8 servings

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.