Recipe Courtesy of Emeril Lagasse

Garlic Aioli

1 large egg
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
juice of one lemon
freshly ground white pepper
1 cup vegetable oil

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

Yields: 1 ½ cups

Recipes courtesy of Emeril Lagasse, 1999

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