Aioli

Directions

1. 1
   Place garlic and salt in a food processor fitted with a metal blade, or in a blender.
2. 2
   Pulse for 2 seconds.
3. 3
   Add the egg yolk and lemon juice, and pulse on and off until blended.
4. 4
   Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream.
5. 5
   If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all.
6. 6
   Finish with pepper and (if necessary) a bit more salt.
7. 7
   The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering.
8. 8
   This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
9. 9
   *RAW EGG WARNING
10. 10
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11. 11
    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.