Lemon-Chive Aioli


1 clove garlic
1 egg yolk, room temperature
1 cup extra-virgin olive oil (or substitute half-vegetable/canola oil and half-olive oil)
1 teaspoon or slightly more fresh lemon juice
¼ teaspoon Dijon mustard (optional)
Pinch of salt


Finely mince and pulverize the garlic clove by smashing against a cutting board with the side of a chef’s knife several times. In a medium bowl, combine the garlic with the egg yolk and beat with a whisk. While beating rapidly, slowly add a couple drops of the oil. Continue to drizzle in the oil very slowly while beating until mixture thickens and turns lighter. Add the lemon juice, mustard and salt to taste.

Recipe Property of Cathy Erway, author & food blogger
www.noteatingoutinny.com www.theartofeatingin.com www.lunchatsixpoint.com