Crack the eggs and save the whites for another use, you only want the yolks here.
Whizz the yolks in food processor and add the lemon juice.
Crush the garlic clove and add to the mix.
Season with salt and pepper.
Now start VERY SLOWLY dripping in the olive oil as the machine whizzes everything up. This is an excercise in patience and a steady hand but keep up the slow pace with the oil.
When it all comes together and thickens you are ready to taste and adjust seasoning.
Spoon into a bowl and enjoy!
This aioli will keep covered in the fridge for up to 3 days but will get stronger as it ages.Serve this with seafood, in a potato salad, with burgers and on sandwiches, as egg mayonnaise and lots more.If the aioli splits add another egg yolk to the mixture and slowly drip in more oil.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword aioli, garlic mayonnaise, mayonnaise
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