Add the garlic, egg yolk, lemon juice and salt to a blender or food processor and puree until smooth. If you do not have a blender or food processor, whisk the ingredients together in a bowl.
Slowly pour in the oil with the motor running and puree for about 1 minute or until the sauce thickens. Cover and refrigerate. If you are using a whisk, keep beating while very gradually adding the oil, until the aioli is thick. (This will take several minutes.)
By Bob Blumer
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.