Aioli is similar to a homemade mayonnaise, but with a pronounced garlic flavor. It's a great spread for sandwiches!
1tsppressed garlic(3 to 4 small cloves)
1tsp lemon juice
In a large, very clean mixing bowl, combine the egg yolk, garlic, lemon juice, and salt. Whisk for about 30 seconds by hand, until combined.
While whisking, drizzle in a few drops of olive oil. After a few seconds of whisking, the olive oil should be incorporated, so start drizzling in a little bit more. Generally speaking, the slower you add the oil, the thicker the aioli will be. After the first few drops, I start adding the oil in a light stream. It should take about 60-90 seconds total to incorporate the olive oil.
Once the aioli is thick and creamy, taste it and make any necessary seasoning adjustment.
*I discuss my personal stance on raw egg risk in my mayonnaise post. Consume raw egg at your own risk.**You can use any neutral oil here so long as you enjoy the taste. However, I do not recommend extra virgin olive oil here, because its flavor is too strong.Recipe adapted from my homemade mayonnaise which is based off the Whole30 method in It Starts With Food.