Take the garlic and crush it with a fork, then smash well to form a paste. Stir the garlic into the olive oil.
Place the egg yolk in a bowl and add all the ingredients, except the oil and garlic: vinegar, lemon juice, mustard, salt and pepper. Whisk together until all those ingredients are well blended.
Begin to make the aioli by adding a tiny bit of olive oil to the mixture, about 1 teaspoon at a time, and whisking until it’s well combined. This part takes the most time, but it is most important – the secret to a great aioli is when the oil emulsifies.
Keep adding the oil, teaspoon by teaspoon, and whisk well so that the mixture becomes frothy and oil is not visible.
Tips and warnings
- The secret to a perfect aioli is when the oil emulsifies, when it is slowly whisked together in batches.
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