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	Aioli Makes ½ Cup Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	cloves	Garlic
	2	tsp	Lemon Juice
	1	lg	Egg Yoke
	½	cup	Extra Virgin Olive Oil (top shelf)
			Mayonnaise *
			Kosher Salt
			Blace pepper **
			White Pepper ***
	Skin garlic cloves and remove "root" stub.  Chop garlic as fine as you can or use a garlic press.  Add a pinch of salt and paste it with your knife into a smooth purée. Transfer to a small bowl.  Add egg yoke, lemon juice and about a Tbls of the oil (this is where you break out the good stuff) and whisk vigorously until a few bubbles begin to show around the edge.  Then drizzle the rest of the oil in while continuing to whisk vigorously until smooth and creamy. Do NOT use a food processor or blender.  It will introduce too much air into the Aioli. Transfer to a ramekin and refrigerate for at least an hour. Enjoy! * A high quality Mayonnaise can be used in place of the olive oil, however, olive oil is the original / preferred choice. ** Fresh ground black pepper, red pepper corns or even cayenne pepper is often included for little bit of heat. *** If you prefer the pepper flavor but don't like the look of black flakes in your sauce, try white pepper. ...and Aioli makes the best Garlic Bread!!