Fancy mayo

0 Comments | Concord Monitor, Dec 12, 2007

Aioli is a super-simple garlic mayo that’s great with everything from veggies to steak to hard-boiled eggs. To make it, puree a garlic clove in a mortar and pestle, or use a garlic press, or mash it with the flat of a chef’s knife. Scrape it into a bowl, then add an egg yolk. Add a splash of vinegar and a pinch of salt. Slowly (slowly!) start drizzling in oil (while whisking continuously): first a drop at a time, then more quickly as it begins to thicken. Keep adding oil until you have the consistency you want. If it gets too thick (it will thicken as it sits), stir in a splash of water to thin it out