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
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.
Yield:Makes about 1 cup
Active time: 2 minutes
Total time:2 minutes
1 whole egg
4 medium cloves garlic, minced
2 teaspoons juice from 1 lemon
1/2 cup canola, vegetable, or light olive oil oil
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1. Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).
2. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.