Foolproof Aioli

½ cup neutral vegetable oil, such as avocado or canola

¼ cup extra-virgin olive oil

1 whole egg

1 egg yolk

Grated zest from 1 lemon

1 tablespoon fresh lemon juice, plus more to taste

1 large or 2 small garlic cloves, smashed and peeled

Fine sea salt

Combine the oils in a small container with a pouring spout, such as a measuring cup.

Put the egg, egg yolk, lemon zest, juice, garlic and 1/2 teaspoon salt in a blender. Blend the egg mixture on medium speed for about 15 seconds.

Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. Continue blending until all the oil is incorporated and the mixture is thickened.

Taste for seasoning and add more lemon or salt if you like.

Transfer to a jar or other container and use right away or refrigerate up to 5 days.


Yield: 8 servings