1 egg yolk 1 1/2 teaspoons lemon juice 1/8 teaspoon salt 1 1/4 teaspoons Dijon mustard 8 drained, rinsed and stemmed Calabrian chiles, stems removed and finely chopped (about 2½ tablespoons) 3/4 cup plus 2 tablespoons grape seed oil

Step 1 In the bowl of a food processor or blender, combine the egg yolk, lemon juice, salt, mustard and chopped chiles, processing to combine. With the processor running, slowly drizzle in the oil to emulsify; if using a processer, scrape down the bowl once or twice to make sure all of the oil is incorporated and the ingredients are fully combined. This makes a generous cup of aioli. The aioli will keep, covered and refrigerated, for up to 1 week.

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