Just a few tips will make preparing aioli easier. First, be sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Aioli can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added.
- 1 egg yolk
- 1 tsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup safflower or peanut oil
- 3 garlic cloves, finely minced
- Salt and freshly ground pepper, to taste
- Juice of 1/2 lemon
- 2 Tbs. warm water, if using aioli as
Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.