1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more to taste

1/4 cup grapeseed oil

1/4 cup extra-virgin olive oil

1 teaspoon, Guelaguetza Mole Negro paste

1/4 Lemon, its juice

Freshly ground black pepper



In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  

Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste. 

Posted on January 17, 2014 and filed under recipes.