Ingredients:

  • 3 large fresh garlic cloves (about 15 grams), peeled and minced very finely
  • 1/2 teaspoon coarse sea salt (plus extra for seasoning)
  • 1 large egg yolk (must be at room temperature)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice (freshly squeezed)
  • 1/2 cup neutral oil (Grapeseed or Canola)
  • 1/2 cup Extra Virgin Olive Oil
  • Freshly ground black pepper to taste

Instructions:

  1. Create the Garlic Paste: Place minced garlic and salt into a mortar and pestle. Grind vigorously until a smooth, fragrant paste forms. Alternatively, pulse finely in a mini food processor.
  2. Build the Base: Transfer the garlic paste to your mixing bowl. Whisk in the room-temperature egg yolk and Dijon mustard until the mixture is pale yellow and slightly thickened.
  3. Introduce the Acid: Whisk in the fresh lemon juice until just combined.
  4. The Crucial Emulsification (Part 1): Begin whisking the yolk mixture constantly and vigorously. Slowly, drop by drop, incorporate the neutral oil. This stage requires extreme patience.
  5. Increase the Flow (Part 2): Once about one-quarter of the neutral oil is incorporated and the mixture thickens, you can increase the oil stream to a very thin, steady drizzle while whisking constantly.
  6. Finish the Oil: Continue adding the neutral oil until all of it is incorporated and the aioli is thick and holds peaks.
  7. Flavour Adjustment: Gently whisk in the Extra Virgin Olive Oil for enhanced flavour. Season generously with black pepper and adjust salt/lemon juice to taste.
  8. Rest & Serve: Cover the aioli and chill in the refrigerator for at least 30 minutes to allow the flavours to marry and the texture to firm up before serving.