Basic Aioli

Let's Cook

1. Step 1.

   Using a large knife, mince the garlic clove with ⅛ teaspoon of the kosher salt into a paste. Scrape the paste into a medium bowl.

2. Step 2.

   Add the egg yolk, fresh squeezed lemon juice, Dijon mustard, and white wine vinegar to the garlic paste. Whisk quickly for at least 30 seconds until well combined and slightly thickened.

3. Step 3.

   In a small measuring cup or bowl, combine the ½ cup avocado oil (or other neutral oil) and ½ cup extra-virgin olive oil. Stir to mix.

4. Step 4.

   While whisking the egg mixture vigorously with one hand, very slowly add a few drops of the oil mixture to the bowl. Continue whisking and adding the oil in a very slow, thin stream until all the oil is incorporated and the aioli thickens. The process should take 4 to 5 minutes; the aioli should look pale yellow and thick enough to hold a ribbon when the whisk is lifted.

5. Step 5.

   Stir in the remaining ¼ teaspoon kosher salt, ¼ teaspoon cayenne pepper, and any additional dry seasonings of your choice (such as dry rub or chipotle powder, 1 teaspoon at a time). Mix until evenly combined.

6. Step 6.

   Cover the bowl with plastic wrap or transfer the aioli to an airtight container. Refrigerate for up to 1 week.