Garlic Aioli

Ingredients

• ½ C olive oil
• 3 garlic cloves, peeled
• 1 large egg yolk, at room temperature
• ½ tsp freshly squeezed lemon juice
• ¼ tsp kosher salt

Directions

1. Infuse Oil: Warm olive oil and garlic over medium-low until garlic is tender but not browned (12-14 minutes). Remove garlic and cool oil to room temperature.
2. Start Aioli: Whisk egg yolk, lemon juice, and salt in a bowl set on a non-slip towel.
3. Emulsify: While whisking constantly, add the garlic oil one drop at a time. Once thickened and pale, continue with a very slow drizzle until creamy.
4. Boost Garlic (Optional): Mash one reserved garlic clove and stir into the aioli.
5. Serve: Use immediately or refrigerate until needed.

Chef's Notes

• A great palate for exploring and layering flavors.
• To increase the spice, add onion powder, garlic powder, Cajun seasoning, horseradish sauce, and Louisiana Hot Sauce to taste. This is a flexible base, adjust levels gradually and taste as you go.

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