Shallot and Herb Aioli

 Makes 1 cup

Ingredients

• 3 T. minced shallot
• 1 extra lg egg yolk
• 1 medium clove garlic, crushed
• t t fresh lemon juice
• Kosher salt
• 1/2 cup grapeseed oil
• 1/4 cup olive oil
• 1/2 cup fresh flat-leaf parsley leaves, finely chopped
• 1 T fresh thyme leaves, chopped

Directions

In a large bowl, beat the shallot, egg-yolk, garlic, lemon juice, 1/2 t salt and 1 t water with a whisk or hand mixer on medium high speed until combined.

Slowly drizzle the grapeseed and olive oils while continuing to whisk or mix.  Start by adding just a few drops at a time.  As the mixture emulsifies, add the oil in a steadier stream.  Whisk in the herbs.

Refrigerate for up to 1 week.