Flavored Aioli (Garlic Mayonnaise)

1 egg
1 egg yolk
1 tablespoon water
6 garlic cloves (or from 3 to 4 garlic cloves, depending on individual taste)
1-1/2 cups olive oil
Juice of 1/2 lemon
salt & pepper

1 teaspoon achiote paste or powder (known as Bijol)
1 teaspoon water
1 tablespoon Dijon mustard
3 fresh basil leaves or cilantro, cut into fine shreds or chopped

Place the whole egg and the egg yolk in a blender or food processor and combine. Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually in a thin stream. Add the lemon juice & salt & pepper and pulse to combine. The mixture should now be a light, garlicky mayonnaise.

Flavored Aiolis:
Divide the aioli among 3 bowls. Combine the achiote paste with the water. Add this mixture to one bowl and stir to combine. Add the Dijon mustard to the second bowl of aioli, and stir until well blended. Stir in the basil or chopped cilantro shreds into the third bowl. Serve as a dipping sauce for fish meat, for spreading on bread or topping a foccacia & it is delightful as a garnish for lobster or shrimp salad.