Aioli

1. Blend Base Ingredients

Start by placing the whole egg, minced garlic, and lemon juice into your immersion blender cup. Once these ingredients are in, pour the canola oil on top. Allow it to settle for about 15 seconds; this pause will help the ingredients to start blending together more smoothly.

2. Form Aioli Base

Take your immersion blender and position the head at the bottom of the cup before switching it on. Blend the mixture, tilting and lifting the head of the blender slowly to ensure that everything combines evenly. You’ll notice the aioli forming and thickening, which is your cue that the base is ready.

3. Whisk in Olive Oil

Once you have a thick base, transfer it to a medium bowl. Now, with a whisk in hand, slowly drizzle in the extra-virgin olive oil while whisking continuously. This step is crucial for achieving a creamy and smooth consistency, as the slow addition of oil helps in perfect emulsification.

4. Season Aioli

Finally, season your aioli with kosher salt and freshly ground black pepper to taste. Store it in a sealed container in the refrigerator, where it will keep fresh for up to two weeks. Enjoy your homemade aioli with a variety of dishes, adding a delightful garlicky flavor to your meals.