Allioli (Garlic Sauce)

Peel the garlic clove and cut it lengthwise to remove the central stem.

Crack the egg and add it to a tall glass or container, along with the garlic clove, salt, olive oil, and lemon juice.

Place the immersion blender in the center of the glass or container and process for 30 seconds. During the first 20-25 seconds don’t move the blender at all. Only towards the end, when most of the olive oil is incorporated into the emulsion, gently move the blender to finish incorporating the olive oil. Avoid overmixing.

Transfer the allioli to a bowl and enjoy immediately or refrigerate in a sealed container in the fridge until needed.