Alioli (Spanish garlic mayonnaise)

½ small clove garlic, peeled
sea salt
freshly ground black pepper
1 large free-range egg yolk
285 ml extra virgin olive oil
285 ml olive oil
lemon juice, to taste
1 teaspoon mustard or parsley (optional)

Place garlic and salt, mustard or parsley in a food processor fitted with a metal blade, or in a blender. Pulse for 2 - 3 seconds. 

Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

Try this: Lemon or basi- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.