Quick Aioli

Directions

1. 1
   Place the vinegar, egg, egg yolks, and mustard in a food processor.
2. 2
   Blend until combined.
3. 3
   With the motor running, pour in the oil in a steady stream.
4. 4
   When the sauce is thick and creamy, add the crushed garlic and lemon juice, and process until well combined and smooth.
5. 5
   Season to taste with salt and pepper.
6. 6
   Variation:
7. 7
   Classic Aioli: To make this sauce by the traditional method, place the vinegar, egg, egg yolks (all at room temperature), and mustard in a bowl set on a folded kitchen towel.
8. 8
   Using a balloon whisk, beat until thick.
9. 9
   Add the oil, drop by drop, whisking constantly.
10. 10
    Whisk in the remaining oil, 1 tbsp at a time.
11. 11
    Whisk in the garlic and lemon juice, and season with salt and pepper.