Ingredients
1 very small clove garlic, peeled and smashed
Kosher salt and freshly ground pepper
1 large egg yolk
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Preparation
Smash garlic and 1/2 teaspoon salt with the side of a chef’s knife to form a paste. In a bowl, whisk together garlic paste, egg yolk, and Dijon to combine. Very slowly whisk in oil in a steady stream until thickened. Stir in lemon juice and season with salt and pepper. Aioli can be refrigerated in an airtight container up to 3 days.
