Makes approximately 1 Â½ cups
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
Â½ teaspoon salt
In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.