# What You'll Need:
→ Base
01 - 1 large egg yolk, at room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as sunflower or canola
→ Flavorings
05 - 2 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste
# Directions:
01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, and fresh lemon juice until the mixture becomes smooth and slightly thickened.
02 - Add the neutral oil very slowly, beginning with a few drops at a time while whisking constantly. Gradually increase to a thin, steady stream as the mixture thickens, continuing to whisk vigorously for proper emulsification.
03 - Once all oil is fully integrated and the aioli appears thick and glossy, fold in the minced garlic, sea salt, and freshly ground black pepper.
04 - Taste and adjust seasoning or add additional lemon juice if desired for balance.
05 - Transfer the aioli to a jar or bowl, cover, and refrigerate for up to 3 days for best quality.
