Prepare Garlic – Mince the garlic finely or press it through a garlic press. For a smoother texture, you can mash it into a paste with a pinch of salt.
Emulsify Base – In a bowl, whisk together the egg yolk, lemon juice, Dijon mustard, and salt until well combined.
Slowly Add Oil – While continuously whisking, drizzle in the olive oil very slowly (drop by drop at first) to create an emulsion. Once the mixture starts thickening, you can add the oil in a thin, steady stream.
Adjust Consistency – If the aioli becomes too thick, thin it with a little water (1 tsp at a time).
Add Garlic – Stir in the minced garlic and any optional flavorings (like paprika or herbs).
Taste & Adjust – Check for seasoning and add more salt or lemon juice if needed.
Chill & Serve – Let the aioli rest for 10 minutes before serving to allow flavors to meld. Store in an airtight container in the fridge for up to 3 days.
