Use a pale-golden oil to make this silky, garlic-spiked mayonnaise. When making this aioli recipe, try nesting the mixing bowl on a tea towel fitted inside a stock pot for stabilization, which frees both your hands for simultaneous whisking and oil-pouring.
- 2 tsp. fresh lemon juice
- 1 egg yolk, at room temperature
- 1 clove garlic, minced and smashed into a paste
- 1 cup pale golden extra-virgin olive oil
- Kosher salt to taste