In the morning, I made some homemade mayonnaise and garlic aioli.
1 large egg yolk
1 1/2 tsp fresh lemon juice
1 tsp white wine vinegar
1/4 tsp salt, plus more to taste
1/4 tsp Dijon mustard
3/4 cup canola oil, divided
NOTE: I had every kind of wine vinegar BUT white wine. I used red wine vinegar. Also, I would have preferred to use dry mustard, but I was out of that. And I will experiment with using slightly different things to attain a lighter color. Using farm fresh eggs, the yolk is very bright orange in color. So I am not sure how one gets mayonnaise white!!!???
Combine the egg yolk, lemon juice, mustard and salt in medium bowl. Whisk until well blended and bright yellow, about 30 seconds.
Then while whisking constantly, pour about 1/4 cup of the oil, a few drops at a time, into mixture and whisk for a bout 4 to 5 minutes. Then, add rest of oil in a slow and steady stream (having a helper is useful here, thank you Geeps!) and whisk constantly, until mayonnaise is thick. About 8 minutes or so. Taste for seasoning, and add more salt if desired. Chill well before using. Keeps for 2 days.
To make the aioli, I minced three cloves of garlic, and then using the flat end of my knife, I mashed the the garlic into a paste, using a tiny bit more salt to this mixture. Mix well into mayonnaise and chill.
After we ate, we sat around and watched the kids play and visited.
Let the summer begin!!!