Name: Lemon Aioli
Total time: 15 min
Ingredients: 1 large egg; 3 tablespoons lemon juice; 1½ teaspoons Dijon mustard; 1 garlic clove , minced; ¾ teaspoon table salt; ¼ teaspoon sugar; Pinch cayenne pepper; 1½ cups vegetable oil; 2 tablespoons extra-virgin olive oil

Why This Recipe Works

We wanted an unbreakable, easy-to-make aioli that's hard to stop eating, especially with Fried Artichokes. Turning to the food processor meant that we had plenty of mixing power to emulsify the sauce and kept us from tiring out our arms with a whisk and bowl. Using a whole egg (rather than the more common yolk) made our aioli recipe extra-foolproof, ensuring that the volume of ingredients in the processor was large enough for the blades to catch. For a well-seasoned, full-flavored (but not distracting or overpowering) sauce, we included a relatively small amount of peppery, fruity extra-virgin olive oil along with the more neutral-tasting vegetable oil and further flavored the mixture with savory garlic, bright lemon juice, a touch of tangy Dijon mustard, and a hint of cayenne pepper. Those artichokes wouldn't last long.

Before You Begin

Do not substitute olive oil for the vegetable oil; the aioli will turn out bitter. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Process egg, lemon juice, mustard, garlic, salt, sugar, and cayenne in food processor until combined, about 5 seconds. With processor running, slowly drizzle in vegetable oil until emulsified and mixture is thick, about 2 minutes. Scrape down sides of bowl with rubber spatula and continue to process 5 seconds longer. Transfer to jar and stir in olive oil. Affix jar lid and refrigerate until ready to use. (Aioli can be refrigerated for up to 1 week.)