Ingredients:

  • 3 medium cloves Garlic, peeled and roughly chopped
  • 1 whole Large Egg (room temperature)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly cracked
  • 3/4 cup Neutral Oil (sunflower, canola, or grapeseed oil)
  • 1/4 cup Extra Virgin Olive Oil

Instructions:

  1. Prep the Base Ingredients: Place the roughly chopped garlic, salt, and pepper into a narrow, straight-sided blending vessel. Mash slightly to release oils. Add the whole egg, Dijon mustard, and lemon juice.
  2. Set up the Oil: Combine the neutral oil and the extra virgin olive oil in a separate jug. Pour all of the measured oil directly on top of the egg mixture in the blending cup. Do not stir or mix at this stage.
  3. Emulsify: Insert the head of the immersion blender all the way down to the bottom, ensuring it covers the egg and garlic mixture. Turn the blender on high speed and hold it perfectly steady at the bottom for about 10-15 seconds until a thick, white emulsion begins to form beneath the oil layer.
  4. Incorporate Slowly: Once the emulsion is stable at the bottom, slowly and steadily lift the blender head upwards, allowing the remaining oil to be drawn down into the vortex. This should take about 15-20 seconds. Pulse a few times at the surface to ensure all oil is fully incorporated.
  5. Final Adjustments: Remove the blender head, scrape down the sides, and taste the aioli. Adjust salt or lemon juice as needed. Cover and chill in the fridge for at least 30 minutes to allow the garlic flavor to mellow and the sauce to firm up slightly before serving.