The aïoli can be stored in a sealed glass container in the refrigerator for up to a week.

Ingredients

• 1 small Yukon Gold potato, peeled and quartered
• 4 garlic cloves, peeled and chopped, about 1 tablespoon
• 1 tablespoon Dijon mustard
• 1 egg yolk
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil
• Juice of 1/2 lemon

Instructions

1. Boil the potato in salted water until tender, about 20 minutes, then pass it through a food mill.

2. Add the potato, garlic, mustard, egg yolk, salt, and pepper to the bowl of a food processor and process until well mixed. Continue to process the mixture while adding the olive oil in a slow stream until it attains a mayonnaise-like consistency. Add the lemon juice, mix well, transfer to a serving bowl, and serve.

Other Dip Recipes

Basil Mayonnaise
Tangy Tomatillo Salsa