Homemade Garlic Aioli Recipe

Wet a dish towel and squeeze out the excess water. Place the damp towel on a work surface and put a small bowl on top of it. (This will help keep the bowl in place as you whisk the aioli and pour the oil at the same time.)

Add 2 cloves garlic, 1 large egg yolk and 1 teaspoon Dijon mustard to the bowl and whisk to combine. Very slowly drizzle in 1 cup neutral oil (see note) in a steady stream, whisking clockwise if you're right-handed or counterclockwise if you're left-handed. Do not change the direction of your whisk.

As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.

Add ½ teaspoon Diamond Crystal kosher salt and 2 tablespoons fresh squeezed lemon juice and whisk to combine. Taste for seasoning and adjust as necessary.

You can use the aioli as soon as you make it, but if you cover and refrigerate it for a few hours, the flavors will intensify. It will be more garlicky and flavorful.