Aioli

Ingredients

• 4 cloves garlic – peeled
• 0.5 tsp kosher salt
• 2 tsp lemon juice – freshly squeezed
• 1 large egg yolk – room temperature
• 0.5 cup neutral oil – such as grapeseed or sunflower
• 0.5 cup extra-virgin olive oil
• 2 tsp cold water – as needed to adjust consistency

Instructions

1. Set a mixing bowl on a damp towel to keep it steady. Finely mash the garlic with the kosher salt on a board until a smooth paste forms, 1–2 minutes.
2. Scrape the garlic paste into the bowl. Add the lemon juice and egg yolk and whisk until creamy and slightly thickened, 30–60 seconds.
3. Begin emulsifying by whisking constantly while adding the neutral oil a few drops at a time. After 2–3 minutes, when it starts to look glossy and cling to the whisk, increase to a thin, steady stream. Keep whisking until very thick, then slowly drizzle in the extra-virgin olive oil, whisking without stopping, until all the oil is incorporated and the aioli is thick and glossy, 6–8 minutes total.
4. Whisk in the cold water, 1 tsp at a time, until the aioli is spoonable and forms soft peaks, 15–30 seconds.
5. Let stand 10 minutes to mellow the garlic flavor, then serve, or cover and refrigerate up to 3 days. If the emulsion tightens after chilling, whisk briefly before serving.