Aïoli

• 1 egg yolk
• 10 g (⅓ oz) Dijon mustard
• 2

Whisk together the egg yolk, mustard, lemon juice, vinegar, garlic and a pinch of salt in a bowl until thick and glossy. While whisking continuously, gradually drizzle in the oil, until thick and emulsified. Stir in the Pernod.

This can be made up to 3 days in advance and stored, covered clos