Aioli

I was checking the “bargain bin” at a local quilt shop when I happened upon several sandwich bags filled with fabric scraps. An employee told me they were leftover block-of-the-month kits for sale without their directions. The blocks have numbers but no names. Since the quilt they’re designed for is called “Memories of Provence,” I’ve named them after flavors that area is famous for.

Blender Aioli

2 or 3 fresh cloves of garlic, peeled and chopped

Large pinch coarse sea or kosher salt

1 egg yolk at room temperature

Half a large lemon, juiced

1 cup light olive oil

Fresh ground pepper

Place garlic and salt in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice and pulse until blended. Turn on and begin adding the olive oil in a thin stream. If it becomes too thick, thin it out with a bit of tap water and continue adding oil until you've used it all. Blend in pepper last.Use in the place of mayonnaise.