The Creamiest Aioli

Name: The Creamiest Aioli
Yield: Makes 1/2 cup Servings
Ingredients: 1 large egg yolk; 1 small garlic clove, finely grated; 1/4 teaspoon kosher salt plus more; 1/4 cup grapeseed oil; 1/4 cup good-quality extra-virgin olive oil; Pinch of cayenne pepper; Fresh lemon juice; Freshly ground black pepper

Suzanne GoinMakes 1/2 cup ServingsSource

condiment easy quick dairy-free nut-free vegetarian gluten-free keto do not show on encore

Ingredients

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more

1/4 cup grapeseed oil

1/4 cup good-quality extra-virgin olive oil

Pinch of cayenne pepper

Fresh lemon juice

Freshly ground black pepper

Method

Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead.