Step 1

Jar and Immersion Blender Method: Add the egg yolk into the bottom of a 16 oz wide mouth glass jar

Step 2

Add the garlic, Dijon, anchovy paste, salt, herbs and lemon juice on top of the yolk

Step 3

Do not stir

Step 4

Slowly add the oil on top of the other ingredients.Carefully submerge an immersion blender all the way to the bottom of the jar

Step 5

Blend on low power for about 20 seconds without moving the wand up or down, until you see the aioli forming in the bottom

Step 6

Then, slowly start to move the blender upward, without lifting the blender out of the jar

Step 7

Once you reach the top of the oil, slowly move back down to the bottom of the jar

Step 8

Move the wand up and down like this a few times, until the aioli comes together

Step 9

Store the aioli in the jar, secured with a tight fitting lid in the refrigerator.Food Processor Method:In the base of a small food processor, add the egg yolk, garlic, Dijon, anchovy paste, salt, herbs and lemon juice

Step 10

Slowly add the oil on top of the other ingredients while blending on low until the aioli comes together

Step 11

Take care to not over mix as it will change the texture of the aioli

Step 12

NUTRITION INFORMATION: Serving: 6 Calories: 299kcal, Carbohydrates: 0.4g, Protein: 0.6g, Fat: 35g, Saturated Fat: 5.1g, Cholesterol: 36mg, Sodium: 106mg, Fiber: 0.1g, Sugar: 0.1g