Spicy Mustard Aioli
1 large egg yolk
2 tablespoons Dijon mustard (try other mustards, too)
2 teaspoons fresh lemon juice
1/2 cup olive oil
1 teaspoon garlic powder
½ teaspoon ghost chili powder (sub in cayenne powder if ghost is too hot)
Salt and pepper to taste
Whisk together the egg yolk with Dijon mustard and lemon juice.
Slowly stream the olive oil into the mixture, whisking the entire time until it becomes nice and creamy.
Stir in garlic, cayenne (or ghost powder), and a bit of salt and pepper.
If you’d like to thin it out, add a teaspoon or more of water and whisk.
Refrigerate until ready to use.