Aioli

Combine the egg, garlic, lemon juice, and 2 tablespoons oil in a food processor and blend until smooth, about 1 minute. With the machine running, pour in enough of the remaining oil through the feed tube in a thin, steady stream to a make creamy and smooth sauce that is thick but not stiff. Stop the machine and scrape the sides. Taste the sauce and season with salt and pepper and more lemon juice if needed.

Variations:

Saffron Aioli A dollop of this is traditional in fish soups. Combine 1/4 teaspoon saffron threads and 1 tablespoon hot water in a small bowl and let soak 20 minutes. Whisk the saffron and water into 1 to 2 cups mayonnaise.

Saffron-Orange Aioli Add 1 teaspoon grated orange zest and 1 tablespoon fresh orange juice to Saffron Aioli.