Garlic Scape Aioli

Wash and roughly chop garlic scapes. Trim off and discard the flower bud. In a food processor, finely mince the garlic scapes with the salt. Add egg yolk and lemon juice to the food processor and pulse until fully incorporated.

With the food processor running, very, very slowly pour in both of the oils. It’s important to add them slowly so that it emulsifies with the egg. Continue to process until the oil is fully incorporated and the aioli is creamy like mayo.

Serve immediately or store in the refrigerator for up to one week.