Method

• In a food processor, pulse the garlic scapes with a pinch of salt until finely minced, scraping down the sides of processor as necessary
• Add the capers, egg yolk, and juice of half a lemon and process until combined
• With the motor running, pour the oil in slowly to ensure the aioli emulsifies
• After the oil has been incorporated, stop the motor and taste
• Add more salt and a pinch of crushed red pepper flakes if necessary
• Add more lemon or, if the aioli needs more bite, add a splash of the vinegar
• Process again, and continue adjusting as needed until it tastes right
• Store in the fridge until ready to serve
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