GARLIC AIOLI

--Jennifer Rubell

Use as a spread on sandwiches or a dip for a smorgasbord of foods such as baguettes, fish, and vegetables.

1 egg plus one egg yolk, at room temperature

5 garlic cloves, minced

3 tablespoons lemon juice, freshly squeezed

1 ½ cups extra virgin olive oil

1 ¼ teaspoons kosher salt

½ teaspoon black pepper, freshly ground

Makes 1 ¾ cups.  Place egg and egg yolk, garlic, and lemon juice in a blender, and mix on high for 5 seconds.  With blender still on, gradually add the olive oil in a thin stream until all the oil is incorporated (it’s key to add the oil slowly and evenly to ensure a good final product).  Stop to scrape down the sides of the blender once or twice if necessary.  Season with salt and pepper, and refrigerate until ready to serve.