Allioli

• 1 large, fresh egg yolk at room temperature
• 1 medium cloves of garlic, peeled and crushed
• 1 cup light, virgin olive oil
• 1/4 teaspoon sea salt or kosher salt
• juice of half a lemon

1. Place the egg yolk in a tall measuring cup or tumbler with the garlic and a splash of the olive oil. Using an immersion blender, begin to blend the ingredients for a few seconds, until they are mixed. Add in another splash of oil and mix again. Continue adding in oil a bit at a time until about half of it is incorporated. From there, you can pour in bigger splashes of oil so long as you are making sure it is completely emulsified before adding in the next splash. At this point, you'll need to move the blender in a slight up and down motion to be sure everything is being incorporated, but you also want to be careful not to overbeat the mixture.
2. Finally, add in the salt and lemon juice and blend just to combine.
3. Serve alongside your roasted vegetables, cured meats, sweet baguette, and, of course, your patatas bravas.

egg yolk, garlic, light, salt, lemon

Taken from food52.com/recipes/12142-allioli (may not work)