1tablespoonSherry Vinegar(Red wine vinegar is a fine substitute)
4Anchovy Fillets
1teaspoonBlack Pepper
½teaspoonSalt(Add after anchovies and adjust to taste as needed)
6dropsHot Sauce (Tobasco)
Instructions
Using a high powered blender, food processor or whisk, blend egg yolks and garlic. Add lemon juice and vinegar and whisk until light and frothy.
With blender running or while whisking, slowly start adding oil. Start with a few drops at a time until it starts thickening and then you can start adding it faster.
Once half of oil has been incorporated, add the remaining ingredients except salt and then continue blending and adding oil until finished. If sauce gets too thick, add a little water a teaspoon at a time until desired consistency is reached. Taste and adjust salt blending well after adding.
Serve immediately or refrigerate up to 7 days stored in a glass jar or other airtight container.
Notes
Be sure to start adding the oil slowly. If you add it too fast before it starts to emulsify and thicken, your sauce may "break" which will make it appear grainy. If your aioli breaks, see the section above on fixing a broken aioli.