- 2 cloves garlic, peeled (more if you’re hard-core)
- 1 egg
- ½ teaspoon salt
- Juice of ¼ lemon
- 1 teaspoon fish sauce
- 1½ cups extra-virgin olive oil, preferably more fruity than bitter
Makes enough for one 8-person feast
Mash the garlic and add it to the bowl of a food processor. Add the egg, salt, fish sauce and lemon juice, cover, and turn on the motor.
With the motor running, begin pouring the olive oil in the thinnest stream possible through the feed tube. After a few seconds, the sauce will become opaque and you can begin to add the oil a little bit quicker. Halfway through, the sound of the whipping will begin to deepen, and you can add the oil a little faster. The whole process will take less than a minute.
The aioli should be the consistency of mayonnaise. Open the food processor and scrape the aioli into bowls with a rubber spatula. Serve at once with a mix of plain meats and veggies. It will also keep in the fridge for a few days.