Yes, it’s just fancy mayonnaise, but oh how good it is! You can whip up this garlicky, savory French sauce in the food processor in just minutes. Use it as a dip for veggies, as a spread for summer sandwiches, as a spread over grilled salmon, you get the picture.
1 egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2/3 cup Mission Extra Virgin Olive Oil
2 cloves garlic, finely minced
Sea salt and black pepper, to taste
Makes about 1 cup.
Find this recipe at www.theolivepress.com/recipes/view/classic-aioli