2 tsp. fresh lemon juice
1 egg yolk, at room temperature
1 clove garlic, minced and
smashed into a paste
1 cup pale golden extra-virgin
Kosher salt to taste
1. Drape a tea towel over a 5-qt. pot and set a medium bowl inside pot so it nestles inside snugly. Add lemon juice, egg yolk, and garlic to bowl and beat until well combined.
2. Transfer oil to a measuring cup with a spout; while whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.
3.Whisk in 2 tsp. water for a thinner aïoli. Aïoli will keep, refrigerated and covered, for up to 3 days.
MAKES 1 CUP