Chile Aioli 
by Chris Kridakorn


Per 1 cup / 2.5 dl of aioli use :

5 cloves garlic
1/2 tsp Thai chile, dried, ground (C-H's use 1 tbsp !)
1 egg yolk
salt
pepper, white ( although I like black better )
1 cup / 2.5 dl oil, extra-virgin olive, top quality 


With a pestle and mortar, pound the garlic, egg yolk and chile to a smooth
paste. Season and add the oil in a slow drizzle while whipping vigourously,
stop when it resembles the ready- made mayonnaise you can find in the shops.
Of course, using a blender or food processor makes it easier.

Try this Aioli with chile. It is great with steamed veggies, hard boiled
eggs, cold meats, poached fish, snails etc.