Classic Aioli

On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.

Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste. Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken. Add the remaining olive oil in a very thin stream, whisking constantly. Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.