Aioli sounds fancy, but it’s really just a garlicky mayonnaise. Here we use a combination of vegetable and olive oils since an aioli of solely extra-virgin olive oil can be overpowering (and expensive). You can just as easily swap out the grapeseed or veggie oil for more olive oil if you prefer the assertive flavor. Try a dollop in a bowl of Fish Stew or on a BLT .
- 2 medium garlic cloves
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup grapeseed or vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt
- 1Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
- 2With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
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