Base Aioli

This is the base for the truffle aioli in The Piedmont and the dijon aioli in The Cubano.

Ingredients

2 cloves garlic, peeled

1/4 tsp kosher salt

1 egg yolk

1/2 cup extra virgin olive oil

1 tsp fresh lemon juice

Preparation

1. Using a microplane or the finest side of a box grater, grate the garlic directly into a bowl. Add the kosher salt and egg yolk and whisk briefly to combine.

2. Add the olive oil a few drops at a time while whisking continuously. As the aioli begins to emulsify, increase to a slow, thin, steady stream and continue whisking. Do not rush this step — going slow prevents the emulsion from breaking.

3. Once all the oil has been incorporated, whisk a few more times to ensure the mixture is thoroughly emulsified. Whisk in the lemon juice. Taste for salt and adjust.