This garlicky aioli, called allioli in Catalan, uses a whole egg instead of just the egg yolk. “You get the same result and I hate having leftover whites!” says F&W BNC Katie Button. Slideshow: More Aioli Recipes
In a food processor, pulse the egg with the garlic, lemon juice and salt. With the machine running, slowly stream in the oil until the aioli is thick and glossy.
The aioli can be refrigerated for up to 1 week.
Aioli is one of my favorite sauces.