a widemouth jar of one half to one pint capacity
a cup of oil- any oil. I almost always use extra virgin olive oil, but canola is a good, healthy choice. Some people like half olive oil and half canola. Light olive oil is a good choice if you want a lighter flavor.
a half a large lemon, squeezed through a strainer (or 2 tablepoons prepared lemon juice)
a quarter teaspoon of salt
a half teaspoon (or more) of crushed garlic
a teaspoon of powdered mustard, or a tablespoon of prepared mustard, or a teaspoon or more of your favorite hot sauce. (Or, for those who like- yuck!- Miracle Whip, two teaspoons of sugar)
Step 1: Ingredients
Step 2: More Ingredients...
Step 3: Now Comes the Oil....
Step 4: And Now, the Magic Happens
Step 5: Uh, Now the Magic Happens...
Step 6: Et Voila!
On the left is the red-pepper flavored aioli we just made; on the right, a mustard flavored version. Both will keep in the fridge.
The hot peppered on in particular is great with seafood- that's what the French serve on the side with Boullibaise. Try it with fried fish, mussles, sardines, anything. The other is great with tuna, burgers, just experiment.
A note on food safety: Since this uses a raw egg, I only buy organic, vegetable fed eggs to help insure against salmonella.