Garlic Aioli

- 1 egg
- 1/2 lemon, juiced
- 2 cloves of garlic
- 3/4 cup of oil
- 1/2 tsp salt, plus more to taste

• Mince the garlic. Add 1 egg, a dash of salt (around 1/2 tsp. to start), and a dash of your oil of choice into a mixing container for a hand-held blender.
• Start blending the mix as you SLOWLY and continuously pour in a thin stream of oil. The emulsion will start to form, and will thicken as you add in more oil.
• Add in the juice of half of a lemon and continue to blend until it is fully incorporated. You can continue to add in more oil, as needed.
• When the aioli is thick enough (it can get thick enough to hold the blender up, or can even be turned upside down without falling), stop blending, and taste the aioli for necessary adjustments.
• Add in more garlic, lemon juice and/or salt as needed to suit your taste.