Lemon Aioli

I found this recipe in the recent Bon Appetit.  I made a big batch of it and have so far used it on Salmon and Asparagus (along with some shaved parmesean).  It has a lovely creamy texture from the egg yolk with a small bite of garlic and pepper.  Yum!  I think it would be great served on sandwiches too.  Note:  I did not use the small metal bowl they suggest because I do not own one so I just used a glass bowl and it worked fine.

Ingredients

• 1 large egg yolk
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more
• 1/4 cup grapeseed oil
• 1/4 cup good-quality extra-virgin olive oil
• Pinch of cayenne pepper
• Fresh lemon juice
• Freshly ground black pepper

Preparation

Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.