Garlic and Pimiento Mayonnaise

This recipe is from the August 1986 issue of Gourmet Magazine. The mayonnaise has a nice ying and yang presentation. Serve with grilled meats or vegetables. It may be made up to 2 days in advance and kept covered and chilled in the refrigerator.

• Ready In: 25 mins
• Yields: 1/2 cup

Ingredients

• 1  garlic clove, minced
• 1⁄2 teaspoon salt (to taste)
• 1  large  egg yolk
• 1  teaspoon fresh lemon juice (to taste)
• 1⁄2 cup extra virgin olive oil
• 2  tablespoons pimiento, drained and minced
• 1⁄8 teaspoon cayenne

Directions

1. In a mortar and pestle, mash the garlic with the salt into a paste.
2. Transfer the paste to a small bowl and whisk in the egg yolk and the lemon juice. Add 1/4 cup of the oil, drop by drop, whisking constantly, and season the garlic mayonnaise with lemon juice, salt, and black pepper to taste.
3. In a food processor or blender puree the pimiento with 1/4 cup of the garlic mayonnaise and the cayenne, scraping down the sides often. Spoon the garlic mayonnaise and the pimento mayonnaise each into one half of a small serving dish.