Ingredients:

  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 large egg yolk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt (plus more to taste)
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup neutral oil (like grapeseed, canola, or light olive oil) (175ml)
  • 1 tablespoon extra virgin olive oil (for flavour) (15ml)

Instructions:

  1. Mince the garlic and place it in a small bowl.
  2. In the food processor/jar/bowl, combine the egg yolk, lemon juice, Dijon mustard, salt, and pepper. Pulse/Whisk until well combined.
  3. With the food processor running (or while whisking constantly), very slowly drizzle in the neutral oil. Start with just a few drops at a time, allowing it to fully emulsify before adding more. This prevents the aioli from breaking.
  4. Once the emulsion is established (the mixture is thickening), you can gradually increase the rate of oil addition, but still add it in a slow, steady stream.
  5. Once all the neutral oil is incorporated, add the minced garlic and extra virgin olive oil. Pulse/Whisk briefly to combine.
  6. Taste the aioli and adjust seasoning (salt, pepper, lemon juice) as needed.
  7. Transfer the aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps thicken it further.