How to Make It
Step
In a mini food processor, combine the garlic, orange zest and mustard and pulse to combine. Add the mayonnaise and process until smooth. With the machine on, gradually add the olive oil and process until emulsified. Scrape the aioli into a bowl. Stir in the lemon juice and season with salt and cayenne.
Make Ahead
The aioli can be refrigerated for up to 3 days.