Ingredients
1 small garlic clove, crushed
1/2 teaspoon coarse salt
1 large egg, room temperature
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1 teaspoon fresh lemon juice
Preparation
Process garlic, salt, egg, parsley, and 1 tablespoon 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.
