Ingredients:

  • 2 large cloves of garlic, minced (about 2 teaspoons or 10g)
  • 1 large egg yolk (about 18g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 cup extra-virgin olive oil (240ml)
  • Salt, to taste (about 1/2 teaspoon or 3g)
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Mince the garlic cloves finely or use a garlic press.
  2. In a mixing bowl, whisk together the minced garlic, egg yolk, Dijon mustard, and lemon juice until smooth.
  3. While whisking vigorously, slowly drizzle in the olive oil in a thin stream. Ensure it's incorporated before adding more. Whisk until the mixture thickens and turns creamy.
  4. Stir in salt and pepper to taste.
  5. If the aioli is too thick, whisk in a few drops of water or an extra squeeze of lemon juice.
  6. Taste for seasoning, and adjust with more salt, lemon juice, or garlic as desired.
  7. Transfer to an airtight container and refrigerate for up to a week.