Aioli

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.

No additional tips available.