Garlic Aioli From 'The Kitchn Cookbook'

1. 1

   Combine the garlic, mustard, and salt together in the bowl of a food processor and blend until smooth, or pound to a smooth paste in a mortar and pestle. With the food processor running (or while whisking briskly by hand) beat in the egg yolk. Then slowly add 1/4 cup of the oil. Add the lemon juice and the water. Add the remaining oil very slowly while whisking or processing. The mixture should emulsify and become a creamy sauce.

2. 2

   Taste for seasoning, and add more salt if desired. Cover and refrigerate until ready to serve. The aioli is best served within 24 hours, although it can be refrigerated in an airtight container for up to 5 days.

* Per serving · 4 servings · Values may vary.

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