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Aioli
Garlic Mayonnaise
1 large egg
1-1/4 C extra-virgin olive oil
1 TBS lemon juice
6 garlic cloves, peeled
Salt & black pepper to taste
Place garlic cloves in a food processor; pulse to mince. Add large egg; process just enough to combine. With processor on low, pour in half the olive oil and lemon juice. Gradually pour in remaining olive oil in a steady but slow stream. Continue processing until all olive oil has been added and the mixture just thickens; do not over-process or mixture will separate. Transfer mayonnaise to a bowl or plastic container; season with salt and black pepper to taste. Cover and chill in the refrigerator before using.
Suggestion: Serve as an accompaniment to Bar a la Monegasque (Monegasque Sea Bass) or other fresh seafood dishes and vegetables.
Similar recipe: Olive Oil Mayonnaise.
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