Directions

1. Prepare the garlic: Peel the garlic cloves and either finely chop or use a garlic press to make a paste.

2. Mix the egg yolk and mustard: In a large bowl, mix the egg yolks with the Dijon mustard and lemon juice. The mixture should be smooth and well combined.

3. Add the garlic: Stir the garlic paste into the egg yolk mixture. Mix well so that the garlic is evenly distributed.

4. Slowly stir in the oil: Very slowly incorporate the oil into the egg yolk mixture drop by drop, stirring constantly (ideally with a whisk or hand mixer). It is important that the oil is added slowly so that the emulsion forms and the aioli does not curdle. When the mixture starts to thicken, the oil can be added in a thin stream.

5. Season to taste: Flavour the aioli with salt and a splash of white wine vinegar if necessary. A little more lemon juice can also be added if desired.