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

Baba Ghanoush
Basil Mayonnaise
Cocktail Sauce
Cucumber Yogurt Sauce
Dill Mustard Sauce
Fresh Tomato Salsa
Hummus
Spicy Shrimp Salsa
Tangy Tomatillo Salsa
Yogurt and Cumin Sauce