Mastering homemade aioli is a big deal. Making it requires patience, which is a good lesson for every cook to learn. Aioli is all about emulsification, or the coming together of two substances that do not normally combine smoothly. My silver bullet for making perfect aioli is to drape a Dutch oven or other big pot with a damp kitchen towel and place a metal bowl inside the pot. This arrangement holds the bowl steady while you whisk—like adding a third hand. To get the yolk moving properly, choose a bowl with a gradual curve and a small, flat bottom—the natural curvature of the bowl will encourage better motion with your whisk. <br />Work on a low surface (think kitchen table instead of the countertop—your <br />arm will thank you later) and ready your mise en place before you start whisking. A stiff whisk will slow you down, while a flexible balloon whisk will get the job done in a few minutes. A squeeze bottle is ideal for adding the oil to the yolk slowly and carefully. If you don’t have one, put the oil into a flexible plastic container—a take-out container or a leftover yogurt tub will do—so you can easily bend it into a little spout that will allow you to control the flow of the oil as you whisk. <br />The first time you make aioli, try doubling the recipe, as it’s a bit easier to <br />make with two eggs. <br /> <br />Recipe reprinted with permission from Taste & Technique by Naomi Pomeroy (Ten Speed Press, 2016).

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