Classic Garlic Aioli

  • 2 egg yolks
  • 1 clove garlic (pressed or finely minced)
  • 1/2 tsp dijon mustard
  • Juice of 1/2 a lemon
  • 3 Tbsp water
  • 500 ml vegetable oil

In a large bowl combine everything but the water and the oil.  Whisk well to combine.  Add one Tbsp of water to the mixture and blend.  While constantly whisking, slowly add the oil in a steady stream.  Adding the oil too fast will break the emulsion.  Continue whisking and adding the oil until all the oil is incorporated.  Season with salt and pepper and thin with more of the water if desired.