1 tablespoon lemon juice, white wine vinegar or champagne vinegar
1 tablespoon dijon mustard
1/2 teaspoon salt
1 cup olive oil (or a combination of olive and another vegetable oil)
Instructions
Combine in a blender jar: egg yolks, garlic, lemon juice, mustard, and salt. Blend on low speed for about a minute until lightened in color and creamy-looking.
Remove the center plug on your blender lid and with the blender on low speed, trickle in half a cup of the oil over the course of about a minute.
After a minute, the mixture should be smooth and about as thick as condensed milk.
Turn the blender on low again and trickle in the rest of the oil over another minute. You will hear the pitch of the blender motor change as the aioli starts to get really thick. You might not be able to get all the oil in before it gets too thick to blend.
Store the aioli in the refrigerator up to two weeks.