Ingredients:

  • 6-8 cloves garlic, peeled
  • 1 large egg yolk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • ¼ cup neutral oil (like grapeseed or avocado)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Mince or grate the garlic very finely. You can also mash it into a paste with a pinch of salt.
  2. In a food processor or a bowl suitable for an immersion blender, combine the minced garlic, egg yolk, lemon juice, and Dijon mustard.
  3. With the food processor running, very slowly drizzle in the olive oil and neutral oil, alternating between the two. This is key to creating a stable emulsion.
  4. Once all the oil is incorporated and the aioli is thick and creamy, stop the food processor. Taste and season with salt and pepper.
  5. Transfer the aioli to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold.