Garlic Aioli

I prefer aioli to mayonnaise, aioli has garlic and olive oil, mayo is made with a milder oil and no garlic, either way homemade is the best.

Once you try this it will be hard to go back to the stuff they sell in the store.

Ingredients

egg yolk
olive oil
fresh garlic
Dijon mustard
lemon juice
salt

Depending on how much you want to make, the proportions are one egg yolk to 1/4 cup oil.
I use one clove of garlic and 1/2 teaspoon of Dijon mustard for that amount.

What makes this easy is the small food processor I use to make it.
It has little holes in the top to help the oil drip slowly into the egg mixture.

1) Start by chopping the garlic.

2) Add the egg yolks and Dijon mustard and whiz. One site I read suggests adding a teaspoon of water to help the egg yolks be more dilute.

 I  added some fresh basil leaves to this batch.

3) Once this mixture is well blended you can begin to add the olive oil. The holes in the top to the food processor will help you to add it slowly which is VERY important in the beginning. If you add it too fast it will not combine properly. I use a measuring cup with a spout to pour the oil into the top of the food processor.

4) I usually stop and check the mixture about halfway through adding the oil.
It will look like this.

5) Continue to add the rest of the oil. The mixture will be quite thick.

6) To thin it down and give it more flavor add lemon juice and salt. Start with a tablespoon of lemon juice and 1/2 teaspoon of salt. Mix and taste. Continue to adjust both ingredients until you have the texture and flavor you want.

7) Use your aioli on sandwiches, in salad dressings, and sauces for asparagus or fish.
    It is best to use it up within a couple of weeks or less.

You can use this same recipe for making mayonnaise, omit the garlic and use a mild oil like canola or safflower. You can use vinegar instead of lemon juice to thin it at the end.