Step 1

Finely grate or mince the garlic as much as possible or use a garlic press to crush it.

Step 2

Measure out the oil and set it aside so that it is ready to pour.

Step 3

Add the egg yolks, lemon juice, mustard and garlic to a blender or food processor or a bowl if using an immersion blender.

Step 4

Very slowly add the oil a few drops at a time while mixing. As the aioli starts to emulsify, increase adding the oil to a thin stream, while continuing to mix until emulsified and the sauce has thickened. It should take you at least 2 minutes to pour the oil in, pausing occasionally to scrape down the sides. If you can’t pour in a steady stream, add 2 tsp/10ml at a time.

Step 5

Once the oil is completely incorporated, the mix should be thick and pale. Add the salt and possibly more lemon juice if needed, pulsing several times to incorporate.

Step 6

Scrape into a glass container and refrigerate until ready to serve.

Step 7

Keeps in a sealed container in the fridge for 3 days.

Step 8

This recipe can also be made using a Thermal machine.Place the garlic into the bowl and mix for 4 seconds, speed Then scrape down the sides of the bowl, then repeat the mixing and scrape again. Insert the butterfly attachment then add the mustard, lemon juice, egg yolks and salt.Mix for 1 minute, at 37˚, speed 3.When done, gently remove the butterfly attachment and scrape down the sides.Very carefully, turn the machine on to speed 4 and remove the MC. Very, very slowly drizzle the oil through the hole. Once the oil has been added, increase the speed to 5 for 1 minute. The mixture should be thick and creamy.Remove and store.