- 4 garlic cloves, minced
- 1 egg yolk at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon salt
- 1 cup olive oil
- 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.)