Aioli

• 1 extra-large egg yolk
• 1/2 cup grapeseed oil
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic
• 1/2 lemon, for juicing
• Pinch cayenne pepper
• Kosher salt

1. Place the yolk in a stainless steel bowl.
2. Begin whisking in the grapeseed oil drop by drop.
3. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream.
4. If the mixture gets too thick, add a drop or two of water.
5. Pound the garlic with 1/4 teaspoon salt with a mortar and pestle.
6. Whisk the garlic paste into the aioli.
7. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne.
8. Taste for balance and seasoning.
9. If the aioli seems thick and gloppy, thin it with a little water.
10. In addition to thinning the aioli, this will also make it creamier.

egg yolk, grapeseed oil, extravirgin olive oil, clove garlic, lemon, cayenne pepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/aioli-390898 (may not work)