GARLIC AIOLI with SAMBAL OLEEK (Thai chili paste)
1 egg yolk, room temperature, if possible
Juice from 1/2 lemon
2 cloves garlic, split, sprout removed and pasted
3/4 cup (6 ounce) neutral flavored grape seed oil or EVOO or blend of both
2-3 teaspoons or 1 tablespoons chili paste, Sambal-Oleek
Blend egg yolk, lemon juice, and garlic. Slowly drizzle in EVOO while quickly whisking. When the mixture is emulsified and thicker, fold in the Thia chili paste. Let it bloom in the refrigerator 10 minutes before using. Taste and adjust seasonings.