Aioli Recipe (Garlic Aioli)

Get ready: Wet a kitchen towel and wring out until just damp. Shape the towel into a ring on the counter and nestle a medium bowl in the center. Place the oil in a measuring cup with a spout and set aside.

Season the egg yolk: Using a microplane or the smallest side of a box grater, finely grate the garlic into the bowl. Add the kosher salt and egg yolk. Whisk briefly combine.

Add the oil: Whisk the egg yolk mixture briefly to combine. Add olive oil a few drops at a time while whisking continuously. As the aioli begins to emulsify into the egg yolk, increase the oil to a steady, but very thin, stream as you whisk continuously. Going slow here is key to prevent the emulsion from breaking.

Finish the aioli: Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.