Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce—preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color."

Ingredients

8 serv.

large egg yolk↗1
Dijon mustard↗1⁄2 teaspoon
fresh lemon juice↗2 teaspoons
neutral-flavored vegetable oil, such as canola↗1⁄2 cup
garlic cloves, very finely minced↗2
fine salt↗
chili sauce or cayenne pepper, to taste↗

Step-by-step instructions

1
Whisk together mustard, lemon juice and egg yolk in a bowl.
2
Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
3
Whisk in garlic and chili sauce (or cayenne pepper) to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.

Source: food.com

Original recipe ↗

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