Aioli

Using grated garlic will result in a slightly chunky aioli, so we recommend grating the garlic and then mashing it into a paste. To do this, sprinkle salt over the grated garlic and mash it using the side of a chef's knife. Editor's Tip: Press and scrape the flat side of the blade across the garlic to mash it properly.

Place the garlic, egg yolk and lemon juice in a large bowl. Whisk until smooth. Editor's Tip: If you'd like to be extra food safe, you can whisk your ingredients in a double boiler or metal bowl over simmering water just until the mixture reaches 160°F. This should take 30 to 40 seconds. Gently cooking the eggs this way makes them 100% safe to eat without compromising the texture of the aioli.

Whisking constantly, slowly drizzle in the oil, drop by drop, then eventually add it in a thin stream until the egg and oil are completely emulsified. If the mixture starts to separate, stop adding the oil and whisk until the mixture comes together before adding more. Season with additional salt to taste. Editor's Tip: If the aioli is too thin, slowly whisk in a bit more oil. If it's too thick, slowly whisk in a bit of lemon juice, drop by drop.