Ingredients:

  • 3 large garlic cloves, freshly peeled
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup mild or medium Extra Virgin Olive Oil
  • 1/2 cup neutral oil (e.g., Canola or Grapeseed)
  • Freshly ground black pepper, to taste

Instructions:

  1. Prepare the Garlic Base: Mince the fresh garlic very finely or use a mortar and pestle to pound the garlic with the initial 1/2 tsp of salt into a smooth paste.
  2. Create the Flavor Foundation: In a food processor or bowl, combine the garlic paste, room temperature egg yolk, Dijon mustard, and lemon juice. Pulse or whisk until the mixture is pale yellow and slightly thickened.
  3. The Emulsion Begins (The Tipping Point): With the processor running (or while whisking constantly), begin adding the combined oils drop by agonizing drop for the first 30 seconds. This starts the emulsion.
  4. Stream in the Oil: Once the mixture has visibly thickened (it should coat the back of a spoon), increase the flow of oil to a very thin, slow, steady stream. Continue processing until all the oil is incorporated and the aioli is thick and creamy.
  5. Final Seasoning & Rest: Stop the processor. Taste the aioli. Add black pepper and adjust salt/lemon juice as needed. Scrape down the sides.
  6. Chill: Transfer the aioli to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavours to meld and the texture to firm up slightly.