Smooth Lemon-Garlic Aioli

1. Heat Garlic with Oils

Begin by heating the smashed garlic cloves with the canola oil and extra-virgin olive oil in a small saucepan over medium heat. The goal is to warm the oil just until the garlic starts to sizzle slightly. Once you hear that gentle sizzle, reduce the heat and swirl the oil occasionally, allowing the garlic to cook until it becomes soft. This should take about 5 to 7 minutes. It's crucial to ensure the garlic does not brown, as browning can impart a bitter taste to the aioli.

2. Cool and Reserve Oil

After the garlic has softened, remove the saucepan from the heat and let the oil cool completely. Once cooled, scoop out the garlic cloves and set them aside, reserving the garlic-infused oil separately.

3. Blend Egg Yolks and Garlic

In a food processor, combine the egg yolks, the reserved garlic cloves, white wine vinegar, and a pinch of kosher salt. Pulse until the mixture is well blended, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.

4. Add Oil to Form Emulsion

Now, with the food processor running, slowly add the reserved garlic oil in a thin, steady stream. This step is crucial for creating a stable emulsion. As the mixture starts to thicken and take on a mayonnaise-like consistency, you can add the oil a bit faster. Be cautious and watch the sauce closely; if it starts to look oily or separates, it means the yolks have absorbed enough oil, and you should stop adding more.

5. Finish and Season

Once your aioli has reached a smooth and creamy consistency, whirl in the fresh lemon juice and finely grated lemon zest. Season with freshly ground black pepper to taste. Taste the aioli and adjust the seasoning with more salt or lemon juice if needed.

6. Store Aioli

Transfer your smooth lemon-garlic aioli to an airtight container and refrigerate until ready to use. Enjoy this bright, garlicky condiment with your favorite dishes.