Classic Aioli

1. 1

   On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.

2. 2

   Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste.

3. 3

   Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken.

4. 4

   Add the remaining olive oil in a very thin stream, whisking constantly.

5. 5

   Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.

No additional tips available.