Aioli
Makes about 1 cup.

1 garlic clove, minced
1/2 teaspoon fine salt, plus more as needed
1 large egg
1 large egg yolk
1/2 cup canola oil (any oil works)
1/2 cup extra-virgin olive oil
Zest of 1 lemon
2 teaspoons fresh lemon juice
Freshly ground black pepper

1. Place garlic and salt in the bowl of a food processor or blender. Process until pureed. Add egg and egg yolk and blend, scraping down the sides.
2. With the machine running, very slowly add the oils in a thin and steady stream. After the aioli has formed, quickly pulse in the lemon zest and juice. Taste and season with more salt and pepper, as needed. Aioli can be refrigerated in airtight container and will keep for about 3 to 5 days. Recipe by Jill Santopietro.