Recipes Classic Aioli Be the first to rate & review! Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables, or swirled into stews. By Daniel Delong Updated on August 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 1 cup Ingredients 3 small garlic cloves, finely grated Kosher salt 1 large egg yolk 1 teaspoon fresh lemon juice 3/4 cup extra-virgin olive oil 1/4 cup vegetable oil Freshly ground pepper Directions 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. Rate it Print