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In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and 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, still whisking constantly until all the oil is incorporated and the aioli is thick and creamy.

Stir in the salt and black pepper. Taste and adjust seasonings as needed.

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld and for it to thicken further.


In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and 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, still whisking constantly until all the oil is incorporated and the aioli is thick and creamy.

Stir in the salt and black pepper. Taste and adjust seasonings as needed.

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld and for it to thicken further.
