Ode to Aioli

For New Year's Eve, one of the courses we served was steamed mussels, with toast and aioli.  Very traditional, very simple, and very delicious.

Here is Mark Bittman's recipe for the versatile condiment (I love it on French fries, but it goes with practically everything)

1 large egg yolk
2 cloves garlic, grated
1/4 tsp. kosher salt, more to taste
1/4 c. vegetable oil
1/4 c. olive oil
black pepper
lemon juice

Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in vegetable oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt.