Garlic Aioli Sauce

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Ingredients:

• 2 garlic cloves, minced (or roasted for milder flavor)
• 1 egg yolk (room temperature)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• ½ cup neutral oil (like grapeseed or avocado oil)
• ¼ cup olive oil
• Salt to taste

Instructions:

1. Combine the base:
   In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until smooth.
2. Add garlic:
   Stir in the minced garlic. For a mellower flavor, roast the garlic first.
3. Emulsify:
   Slowly drizzle in the oils while whisking constantly to form a thick, creamy emulsion. Take your time—this step is key! Take a sip. 
4. Season:
   Add a pinch of salt and adjust to taste. You can also add a tiny splash of water to thin it, if needed (or dry white wine)
5. Serve or store:
   Enjoy immediately or store in an airtight container in the fridge for up to 5 days.

Perfect to serve with the above artichoke recipes!!

Suggested wine to drink while making:  Sauv Blanc