How to make Garlic Aïoli | Sauces and Condiments

Garlic Aïoli

Makes about 1¼ cups
Process 2 large egg yolks, 2 teaspoons Dijon mustard, 2 teaspoons lemon juice, and 1 minced garlic clove in food processor until combined, about 10 seconds. With processor running, slowly drizzle in ¾ cup vegetable oil. Transfer mixture to medium bowl and whisk in 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, slowly drizzle in ¼ cup extra-virgin olive oil until emulsified. (Aïoli can be refrigerated for up to 4 days.)