Aioli

1. 1

   In a blender, whirl egg, garlic, salt, and mustard until smooth. Add olive oil drop by drop at first, until mixture begins to thicken, then in a slow stream until incorporated and thick. Scrape into a bowl and stir in lemon juice and pepper.

2. 2

   Make ahead: Chilled, up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.