In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more
- 1/4 cup good-quality extra-virgin olive oil
- Freshly ground black pepper
Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead.