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In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and fresh lemon juice until well combined and slightly pale.

Begin to slowly drizzle in the extra virgin olive oil, a few drops at a time, while continuously whisking vigorously. This is crucial for emulsification. If you add the oil too quickly, the aioli may break.

Once about a quarter of the oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a thin, steady drizzle, continuing to whisk constantly until all the oil is incorporated and the aioli is thick and creamy.

Stir in the salt and freshly ground black pepper. Taste and adjust seasonings as needed, adding more lemon juice, salt, or pepper if desired.

Cover the aioli and refrigerate for at least 15 minutes to allow the flavors to meld and the aioli to firm up slightly.


In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and fresh lemon juice until well combined and slightly pale.

Begin to slowly drizzle in the extra virgin olive oil, a few drops at a time, while continuously whisking vigorously. This is crucial for emulsification. If you add the oil too quickly, the aioli may break.

Once about a quarter of the oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a thin, steady drizzle, continuing to whisk constantly until all the oil is incorporated and the aioli is thick and creamy.

Stir in the salt and freshly ground black pepper. Taste and adjust seasonings as needed, adding more lemon juice, salt, or pepper if desired.

Cover the aioli and refrigerate for at least 15 minutes to allow the flavors to meld and the aioli to firm up slightly.
