Aioli

Seems to be a new term that's cropping up more and more in restaurants now. Let me make it easy for everybody. It's mayo. Plain and simple, egg, oil, water, seasoning. Do it right and it can come out like Helman's on steroids. do it wrong, it won't last five minutes without breaking into an oily mess. Along with most sauces and emulsions, there are a bunch of myths that go with making it.
The following are false:

• you need lemon juice to start the emulsion
• you need mustard to hold it
• adding salt after it's finished makes it gritty

The following are true:

• the stronger the base, the faster you can add oil
• water makes it look whiter
• if you use a blender, it'll cook the egg
• standing water can make it split. dry the container thoroughly before storing.

Recipe: 

• 1 egg yolk
• 1L veg oil 
• salt
• pepper
• dash of worcestershire
• dash of tobasco

beat oil slowly into egg yolk, season.