Aioli

1. 1

   Place the yolk in a stainless steel bowl.

2. 2

   Begin whisking in the grapeseed oil drop by drop.

3. 3

   Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream.

4. 4

   If the mixture gets too thick, add a drop or two of water.

5. 5

   Pound the garlic with 1/4 teaspoon salt with a mortar and pestle.

6. 6

   Whisk the garlic paste into the aioli.

7. 7

   Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne.

8. 8

   Taste for balance and seasoning.

9. 9

   If the aioli seems thick and gloppy, thin it with a little water.

10. 10

    In addition to thinning the aioli, this will also make it creamier.

* Per serving · 4 servings · Values may vary.

No additional tips available.