Horseradish Aioli

Directions

1. Mince garlic cloves twice to create a fine paste (or mince and press with the back of a spoon against the side of a bowl).
2. Place garlic in medium bowl and whisk egg yolk with garlic.
3. Slowly add lemon juice to egg mixture while continuing to whisk.
4. Slowly add the olive oil a few drops at a time, whisking continuously. Once a third of the oil has been added slowly, continue to add remaining oil in a slow steady stream while whisking continuously until the aioli has emulsified.
5. Add mustard and horseradish, whisk until incorporated.
6. Season with salt and pepper to taste, whisk after each addition.
7. Aioli can be stored in the refrigerator for up to 3 days in an air tight container.
   

Yields 1½ cups