Cornmeal-fried spring onion with chile aioli

45 minutes. Serves 4 to 6

1 egg yolk

1 1⁄2 teaspoons lemon juice

1⁄8 teaspoon salt

1 1⁄4 teaspoons Dijon mustard

8 drained, rinsed and stemmed Calabrian chiles, stems removed and finely chopped (about 2½ tablespoons)

3⁄4 cup plus 2 tablespoons grape seed oil

In the bowl of a food processor or blender, combine the egg yolk, lemon juice, salt, mustard and chopped chiles, processing to combine. With the processor running, slowly drizzle in the oil to emulsify; if using a processer, scrape down the bowl once or twice to make sure all of the oil is incorporated and the ingredients are fully combined. This makes a generous cup of aioli. The aioli will keep, covered and refrigerated, for up to 1 week.

CALABRIAN CHILE AIOLI