Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Ingredients

　　2 cloves garlic, chopped

　　1 Tbsp dijon mustard

　　1 Tbsp lemon juice

　　¾ tsp salt

　　2 egg yolks

　　¾ cup canola oil

　　Place the garlic, mustard, lemon juice, salt and egg yolks in a blender. Blend on low, then slowly drizzle in the oil in a thin line to emulsify. Be careful not to add to much at once, as this will break the emulsion. Loosen with 1 tablespoon of water to reach the desired consistency. This mayo can be kept for up to 1 week in a resealable plastic container or squeeze bottle.

　　Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Buy the full book from Amazon or Bookshop.