Garlic Aioli

Garlic Aioli
2 large cloves garlic
1 large egg yolk
1 teaspoon dry mustard powder
freshly squeezed lemon juice
240mL neutral oil or good quality extra virgin olive oil
salt and pepper, to taste

Mash the garlic in a mortar and pestle until a smooth paste forms. Add the egg yolk and mustard powder and beat. Add a splash of the lemon juice. Slowly drizzle in the oil, stirring constantly, to form the emulsion. Add lemon juice as needed to flavor and thin out the aioli. When finished season to taste with salt and pepper, and add a pinch of paprika, if desired. 

Aioli, garlic being the most common, is a more traditional mayonnaise. In order to be considered a true aioli, garlic aioli must be made in a mortar and pestle, by first mashing the garlic. Finely mincing the garlic or chopping it in a food chopper is cheating and will by no means impart the same flavor. I have done a side-by-side taste comparison and you can definitely tell the difference! True aiolis are thick, rich, and buttery, heavy mayos. A little certainly goes a long way. It has a pleasing garlic flavor without the 'bite'. Nowadays there are many different types of 'aiolis' out there, but many of them are not true aiolis, they are simply flavored mayos. I wish I had remembered to take a picture of my aioli during the process in the mortar and pestle, but I forgot, so her it is as I served it.