Lemon Aioli

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. 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.

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

Directions at americastestkitchen.com

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