From Soupe de Poissons de Roches

• 2 cloves Garlic, pressed
• pinch Salt
• 1 Egg Yolk, very fresh
• 1 tsp Dijon Mustard
• Olive Oil
• 1/2 tsp Cayenne
• 1/2 tsp Paprika

1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.
2. Whisk together yolk and mustard in a bowl. Add olive oil, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
3. Whisk in garlic paste, cayenne and paprika. If aïoli is too thick, whisk in 1 or 2 drops of water.
4. Chill, covered, until ready to use.

• Make sure to have a whole head of garlic and a few eggs on hand, in case the Aioli doesn't work the first time!
• The aïoli will have a rose color and be very spicy.