Basic Aioli

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
a sauce


In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.
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. Makes about 1 cup.

A few tips will make preparing aioli easier:
-Make 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.
Aioli makes a good sauce for peppers stuffed with rice, tomatoes and corn, and a sprightly yet simple dressing for warm white and green bean salad with tuna.