Ingredients
2clovesgarlic,finely chopped
⅛tspkosher,or coarse salt, plus more to taste
1large egg yolk,at room temperature
2tsplemon juice
½cupmild tasting olive oil,or ¼ cup olive oil plus ¼ cup vegetable oil
Preparation
In a mortar, combine the garlic and salt. Mash together until the garlic forms a smooth paste.
If you don’t have a mortar, place the garlic and salt on a cutting board and drag the blade of a large, heavy knife across it a few times until it forms a smooth paste.
Set the bowl on top of a dampened kitchen towel to keep the bowl from sliding around. In the bowl, whisk the egg yolk and lemon juice until combined. Pour the oil into a measuring cup with a spout.
Whisking constantly, slowly add the olive oil a few drops at a time and gradually increase the amount to a thin steady stream as the egg and oil are emulsified.
If the mixture starts to separate, stop adding the oil and whisk until the oil is fully incorporated before adding more oil.
Whisk in half the garlic. Taste and add more salt and garlic if desired.
If the aioli is thicker, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep refrigerated for 3 to 5 days.
