Step 1

Get ready: Wet a kitchen towel and wring out until just damp. Shape the towel into a ring on the counter and nestle a medium bowl in the center. Place the oil in a measuring cup with a spout and set aside.

Step 2

Season the egg yolk: Using a microplane or the smallest side of a box grater or microplane, finely grate the garlic into the bowl. Add the kosher salt and egg yolk. Whisk briefly combine.

Step 3

Add the oil: Whisking constantly, add the oil a few drops at a time. As the aioli starts to emulsify, increase the oil addition to a thin, steady stream, continuing to whisk at a brisk pace.

Step 4

Finish the aioli: Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.