Ingredients

1 extra-large egg yolk

　　1/2 cup grapeseed oil

　　1/2 cup extra-virgin olive oil

　　1 small clove garlic

　　1/4 cup pitted black oil-cured olives, such as Nyons

　　1/2 lemon, for juicing

　　Pinch cayenne pepper

　　Kosher salt and freshly ground black pepper

　　

Step 1

Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.

　　

Step 2

Pound the garlic with 1/4 teaspoon salt in a mortar. Add half the olives and pound to a paste. Roughly chop the remaining olives.

　　

Step 3

Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)