Garlic Mayonnaise (Aioli)

Name: Garlic Mayonnaise (Aioli)
Total time: 5 min
Ingredients: 1 egg yolk or whole egg; 2 teaspoons Dijon mustard; 2 cloves garlic; Salt and freshly ground black pepper; 1 tablespoon lemon juice or sherry or white wine vinegar; 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination

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Makes 1 cup 1x

Time 5 minutes

Units Scale

Ingredients

1 egg yolk or whole egg
2 teaspoons Dijon mustard
2 cloves garlic
Salt and freshly ground black pepper
1 tablespoon lemon juice or sherry or white wine vinegar
1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination

Instructions

Put the yolk or egg, mustard, garlic, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on.
While it’s running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert — the “food pusher” — in the top; if it doesn’t, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.)
Taste and adjust seasoning if necessary.

— Recipe from The New York Times