6 cloves garlic, minced
1 large egg yolk
1 tsp salt
2/3 cup extra virgin olive oil
1 TBSP fresh lemon juice
Mix garlic, yolk, and salt together in a mixing bowl.
Whisk in the oil, pouring in a thin stream, a little at a time.
When olive oil is completely absorbed the aioli will have the consistency of mayonnaise.
Mix in the lemon juice.
Let sit, covered, for at least an hour before serving.
Pairs Well With
I've also varied this recipe by including extra garlic, finely chopped basil, and sun dried tomato paste with great results.