- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon coarse salt
- 1 large egg yolk
- 1 cup plus 2 tablespoons canola oil
- Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.