Oyster Aioli

• 3 oysters, shucked
• 2 large egg yolks
• ½ teaspoon Dijon mustard

In a small skillet over medium heat, sauté the oysters until firm, about 5 minutes total. Let cool to room temperature.

In a cylindrical 1-quart (1-L) container or large glass canning jar, add the oysters, egg yolks, Dijon mustard, and lemon juice. Buzz with an immersion blender to chop the oysters thoroughly. Add the olive oil slowly and, starting at the bottom of the container, turn t