Batter-Fried Green Beans With Meyer Lemon Aioli

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Meyer lemon aioli

1 large egg yolk

-- Pinch of kosher salt and freshly ground white pepper, or to taste

1/2 teaspoon Dijon mustard

1 small garlic clove, smashed to a paste (about 1/4 teaspoon, or to taste)

1 cup olive, safflower or vegetable oil

1 1/2 teaspoons freshly squeezed juice from a Meyer or other lemon, or to taste

1 1/2 teaspoons finely minced zest of Meyer or other lemon, or to taste

Green beans:

-- One 12-ounce bottle of very cold ale

1 whole egg

1 1/2 to 1 3/4 cups all-purpose flour

3/4 cup cornstarch

3 to 4 teaspoons kosher salt, or to taste

1/4 teaspoon balsamic vinegar

-- Pinch of cayenne pepper

6 cups peanut or canola oil, or as needed for frying

1 1/2 pounds green beans, trimmed, rinsed and well-dried

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