Serve the aïoli with the fideuà, or with any grilled seafood.
Ingredients
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 small clove garlic, minced
1-1/4 tsp. fresh lemon juice
3/4 tsp. Dijon mustard, such as Maille
Kosher salt
1/2 cup vegetable oil
1 Tbs. extra-virgin olive oil
Instructions
Blend the egg, yolk, garlic, lemon juice, mustard, and 1/4 tsp. salt in a blender or food processor until well combined, about 10 seconds. With the machine running, slowly drizzle in the vegetable and olive oils until thick and emulsified, about 1 minute. Refrigerate until ready to serve.