The essential hand-made mayonnaise sauce. Perfect with bread, paella, salads, tapas, tortillas, or on sandwiches.

Ingredients:
2 TB sherry vinegar
1 fresh egg
2 TB garlic, chopped
1 cup extra-virgin olive oil
1/2 tsp salt

Directions:
Place egg and garlic in a food processor.
Puree until smooth.
With the motor running, add the oil gradually, until the sauce is thick and emulsified.
Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.