Garlic Aioli

Recipe from Fanny at Chez Panisse, an illustrated children's cookbook, by Alice Waters

Yield: 1 1/4 cups

1 egg at room temperature
1 cup olive oil
1 clove of garlic, or more if you prefer
Salt and pepper
Vinegar or lemon juice (about 1/2 tsp)

Separate the egg and put the yolk in a medium-size bowl. Season with a good pinch of salt. It is important that the egg be at room temperature or a little warmer. The egg and the oil won't mix well if the egg is cold.

Measure 1 cup oil into a container with a pour spout. Mix the egg and salt together with a whisk. Whisking all the time, slowly add the oil to the egg drop by drop. It will thicken gradually as the egg absorbs the oil. It will stat to get quite thick after you have mixed in about 1/4 cup oil. Thin it by adding 1/2 teaspoon warm water, then continue to add the oil in a thin, steady stream. It will be quite thick again after you have mixed in about 3/4 cup oil. Thin again with 1/2 teaspoon warm water, and whisk in the remaining oil in a steady stream.

Make a puree of the garlic. Pound it in a mortar with a pestle until smooth and juicy. Add about half the puree to the mayonnaise. Finish the seasoning by adding about 1/4 teaspoon of white or red wine vinegar or lemon juice and a pinch of salt and pepper.

It is best if eaten the same day it is made, but will keep 2 to 3 days in the refrigerator.