Ingredients:

  • 4 medium cloves garlic, fresh
  • 0.5 tsp Kosher salt
  • 1 large egg yolk, room temperature
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice, strained
  • 0.5 cup neutral grapeseed oil
  • 2 tbsp high-quality extra virgin olive oil
  • 0.125 tsp freshly cracked black pepper

Instructions:

  1. Mash 4 medium cloves garlic with 0.5 tsp Kosher salt on a cutting board using the side of your knife until a smooth, translucent paste forms. Note: The salt acts as an abrasive to break down the fibers.
  2. Whisk the garlic paste, 1 large egg yolk, 1 tsp Dijon mustard, and 1 tbsp lemon juice in a medium bowl until the mixture looks pale and slightly frothy.
  3. Add the 0.5 cup grapeseed oil literally one drop at a time while whisking vigorously. Cook X min (or rather, whisk for 3 minutes) until the base thickens and turns opaque.
  4. Once the emulsion is established, begin adding the remaining grapeseed oil in a very thin, steady stream until the mixture is thick enough to hold its shape.
  5. Slowly whisk in the 2 tbsp extra virgin olive oil. Cook X min (whisk for 1 minute) until the sauce takes on a golden sheen and a velvety texture.
  6. Stir in the 0.125 tsp freshly cracked black pepper.
  7. Let the aioli sit at room temperature for 15 minutes. until the flavors have fully melded and the garlic bite mellows.
  8. Dip a piece of bread in to check for salt or acid.
  9. Cover and refrigerate until the texture sets firmly.