Ingredients:

  • 4 cloves garlic, minced (about 12g)
  • 2 large egg yolks, at room temperature
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1/2 teaspoon Dijon mustard (2.5ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1/2 cup neutral oil (such as canola or sunflower) (120ml)

Instructions:

  1. Mince the garlic very finely and set aside.
  2. In a mixing bowl, whisk together egg yolks, lemon juice, Dijon mustard, and salt.
  3. While whisking constantly (or pulsing with an immersion blender or food processor), very slowly drizzle in the olive oil, drop by drop, until the mixture begins to emulsify and thicken.
  4. Once the emulsion is established, gradually drizzle in the neutral oil in a thin, steady stream, whisking (or pulsing) continuously until the aioli is thick and creamy.
  5. Stir in the minced garlic.
  6. Taste the aioli and adjust seasoning (salt, lemon juice) as needed.
  7. Cover and refrigerate for at least 30 minutes to allow the flavours to meld (optional).