Garlic Aioli From 'The Kitchn Cookbook'
- 5 garlic cloves, peeled and smashed
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 large egg yolk
- 2/3 cup extra-virgin olive oil
- 1 to 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
- 1 tablespoon warm water
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