Servings: Makes 1 1/4 cups
To make aioli: In a stockpot, place potato and enough cold water to cover; bring to boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt, and pepper. With machine running, gradually add oil in a slow, steady stream until thick and blended. Add lemon juice; transfer to serving bowl.
From the December 2005 issue of O, The Oprah Magazine
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