1 large egg yolk
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more to taste
1/4 cup grapeseed oil
1/4 cup extra-virgin olive oil
1 teaspoon, Guelaguetza Mole Negro paste
1/4 Lemon, it’s juice
Freshly ground black pepper
In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.
Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste.