Aïoli

1. Press garlic through garlic press or grate very fine on rasp-style grater. Measure out 1 teaspoon garlic; discard remaining garlic.
2. Process garlic, egg yolks, lemon juice, sugar, 1⁄4 teaspoon salt, and pepper to taste in food processor until combined, about 10 seconds. With food processor running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Season with salt and pepper to taste and serve. (Aïoli can be refrigerated for up to 3 days.)

ROSEMARY-THYME AÏOLI
Serve this robust aïoli with roasted and grilled meats or grilled vegetables.
Add 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh thyme to food processor with garlic.

SAFFRON AÏOLI
Saffron aïoli is a nice accompaniment to fish and shellfish.
Combine 1⁄8 teaspoon saffron threads, crumbled, and 1 teaspoon boiling water in small bowl; let steep 10 minutes. Add saffron to food processor with garlic; transfer finished aïoli to bowl, cover with plastic wrap, and refrigerate at least 2 hours to allow saffron flavor to bloom. Stir before serving.

BASIL OR DILL AÏOLI
This mellow herb-flavored aïoli pairs nicely with seafood or vegetables.
Stir 2 tablespoons minced fresh basil or 1 tablespoon minced fresh dill into aïoli just before serving.