This aioli, from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, is wonderfully tangy and supremely garlicky, with that lovely olive oil flavor that trumps canola oil-based mayo every time. Use it alongside their roasted Brussels sprouts, cauliflower, and radishes.
Notes: The salt should be fine grain, and add the 1 to 2 tablespoons lemon juice per how tangy you like it; I added 2, and thought it was perfect. I made a faux aioli using the same proportions of ingredients but with mayo for my daughter, and it was quite tasty (if you don't want the egg yolk), but I sorely missed that olive oil aroma.
- 5 garlic cloves, peeled and smashed
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 large egg yolk
- 2/3 cup extra-virgin olive oil
- 1 to 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
- 1 tablespoon warm water
Combine the garlic, mustard, and salt together in the bowl of a food processor and blend until smooth, or pound to a smooth paste in a mortar and pestle. With the food processor running (or while whisking briskly by hand) beat in the egg yolk. Then slowly add 1/4 cup of the oil. Add the lemon juice and the water. Add the remaining oil very slowly while whisking or processing. The mixture should emulsify and become a creamy sauce.
Taste for seasoning, and add more salt if desired. Cover and refrigerate until ready to serve. The aïoli is best served within 24 hours, although it can be refrigerated in an airtight container for up to 5 days.