Instructions: Scrub potatoes and simmer until tender all the way through, about an hour. Keep warm.

Drop the egg yolk, lemon juice, garlic, salt, pepper and mustard into a blender or food processor. (Freeze the white to use another time, or add it to your scrambled eggs at breakfast tomorrow.)

Whiz until well emulsified. With the blender running, start adding the olive oil a few drops at a time. As it emulsifies, you can start adding it in a thin stream. Keep an eye on it, to make sure it emulsifies well and you do not add the oil to fast. When done, taste it and adjust seasoning.

Quarter the potatoes and cover with the aioli mayonnaise. Garnish with fresh oregano sprigs and Italian parsley. This is a lovely accompaniment to a nice, very rare steak.

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