Mince garlic. Combine egg, salt and lemon juice in a bowl if using an immersion blender, or in a food processor. Add dash of oil of your choice. Blend the mix as you slowly pour in a thin stream of oil. The emulsion will begin to form and will thicken as you slowly add more oil. When the aioli is thick enough to coat the back of a spoon without running, stop blending and taste. Add salt if necessary. Add in more garlic and lemon to taste. Will keep for 3–5 days in the fridge.
Food stylist Madeline Marzec.