Green Mayonnaise (Spanish Aïoli Verde)

Aioli Verde is basically a green version of Aïoli which is Spanish mayonnaise. Verde (Spanish for green) incorporates parsley for a fresher flavour and green hue.

1 clove garlic, crushed
½ tsp. sea salt
1 large egg, room temperature
2 Tbsp. fresh flat-leaf parsley, chopped
¾ cup extra-virgin olive oil
¼ cup vegetable oil
1 tsp. lemon juice, freshly squeezed

Process garlic, salt, egg, parsley, and 1 Tbsp. olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice.

Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.

Makes about 1 cup.

Cook's Notes: The egg in this recipe is not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.