Harissa Aioli

Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.n

Place egg yolks in a small bowl and pour lemon juice on top; set aside.n

Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.n

Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.n

Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.n