Lemony Aioli

-the sauce that takes your dish to the next level-

Traditional aioli is a garlic and olive oil sauce that originated in the Mediterranean. This recipe includes one egg yolk so it is a bit more akin to a homemade mayonnaise but with a little more personality. The exact origins of aioli cannot be attributed to one source, but most likely it is from the South of France or eastern Spain. The name 'aioli' itself is a compound of the words 'garlic and oil'.

Prepare a big bowl of this luscious dipping sauce and gather your best foodie friends and family around an alfresco set table and enjoy "Le Grande Aioli," a celebration of summer with a communal meal of boiled vegetables and steamed fish with a big bowl of aioli. Then open a cold bottle of wine, raise your glasses and let the joy begin.

Ingredients

-2 cloves garlic, peeled

-1 tablespoon kosher salt

-Bit of fresh cracked pepper

-1 free range egg yolk

-½ cup extra-virgin olive oil

-Zest of one lemon

-1 teaspoon fresh lemon juice

Method

• Using a microplane or the smallest side of a box grater, finely grate the garlic into a small bowl. Add the kosher salt and egg yolk. Whisk to combine.

• Whisking constantly, add the oil a few drops at a time. As the aioli starts to emulsify, increase the oil addition to a thin steady stream, with continued vigorous whisking.

• Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice and lemon zest. Taste for salt and adjust as preferred.

•  Note: Any combination of fresh herbs can be added with the lemon zest.  I particularly love fresh dill or sweet basil. You can also spice things up with the addition of red pepper flakes, tomato paste or a pinch of saffron.