Aioli!

This is one of the first things I made in our new kitchen. Although we do not eat much mayonnaise I still consider a good homemade version an essential. There is no point in eating gloppy bland Hellman's when it is so easy to make your own delicious version. We found that NYC Driver's License on the street outside of the metro.

Aioli just means mayonnaise with garlic in it. I find that most recipes include way too much garlic which can overpower the subtle flavor of emulsified egg and oil. And you can use olive oil but I prefer not to because it's too strongly flavored as well. In this version I threw in a couple of mined basil leaves for extra flavor.

Ingredients:
1 small garlic clove
Big pinch of kosher salt
1 egg yolk
1 T water
1 T lemon juice
Just under 3/4 cup of canola or vegetable oil

1. Mash up the garlic clove really good. Put the salt on top of the mashed garlic and mush it all together to make a nice paste.
2. Combine the garlic/salt mixture, egg yolk, water, and lemon juice together in a bowl and whisk together.
3. Carefully, drop in just a couple drops of oil and whisk whisk whisk it all together till it is blended smoothly.
4. Repeat step 3 till you are done with the oil. Make sure to go slowly-emulsions can be tricky. The aioli should start to get thick and creamy.

Even people who don't like "mayonnaise" (Jared) like this stuff. Dip freedom fries in it.