This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon coarse salt
- 1 large egg yolk
- 1 cup plus 2 tablespoons canola oil
Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.