Garlic Aioli

Ingredients

• Egg yolk

  raw

  1 large yolk (separated from white) or 17g

• Lemon juice

  2 tsp or 10g

• Garlic

  raw

  1 clove or 3g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Canola oil

  high stability, non-trans, high oleic (70%)

  ¼ cup or 56g

• Olive oil

  ⅛ cup or 27g

Directions

1. Make the garlic aioli (optional) Process yolks, lemon juice, garlic, salt, and pepper in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and, whisking constantly, slowly drizzle in olive oil. (Aioli can be refrigerated for up to 4 days.)