This garlic-flavored mayonnaise contains an uncooked egg yolk, so it's important to use a pasteurized egg, which comes in a carton alongside other eggs in the supermarket. This recipe makes enough aioli for leftovers, which will keep for three to four days in the refrigerator.
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large pasteurized egg yolk
1/4 cup olive oil
1 pound French bread baguette, thinly sliced
How to Make It
Combine first 6 ingredients in a food processor, and process until well blended. With food processor on, slowly pour oil through food chute; process until smooth. Serve aioli with baguette.