Aïoli is perfect for serving on cooked or raw summer vegetables, as a sauce for fish and shellfish, or just spread on a piece of grilled bread. Extra-virgin olive oil would be too strong a flavor if used by itself in the aioli. I like to cut it with plain salad oil to make a pleasantly flavored sauce. Use pasteurized eggs if you are not sure of the origin and freshness of the eggs you use.

3 garlic cloves, peeled

pinch of salt

1 egg yolk

½ teaspoon Dijon-style mustard

¾ cup mixture of plain salad oil and extra-virgin olive oil

lemon juice or white wine vinegar

Pound the peeled garlic and a pinch of salt in a mortar until puréed. Mix the garlic in a small bowl with the egg yolk and mustard. Whisk in the olive oil, in driblets at first. When the mixture thickens, add oil in a thin stream. Thin with lemon juice or vinegar as needed. Add a tablespoon of water if you want to thin it further without making it too tart. Cover and refrigerate for an hour to allow the flavor to develop.

May be stored covered in the refrigerator for several days.