Step 1

Blend the ingredients. Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the cup of a Zwilling Enfinigy Personal Blender. Seal tightly with lid, then secure onto the base of the blender. Process until smooth and thick. Note: you can let the blender run independently, it will shut off when done!

Step 2

Stream in olive oil. Transfer the mixture to a large mixing bowl, then very slowly stream in ½ cup extra virgin olive oil while continuously whisking. If you add the oil in too quickly, it will not emulsify. Do this slowly, a few drops at a time or a slow, steady stream of olive oil, and once it's all incorporated, you'll be rewarded with thick, creamy aioli. Season with ½ tsp Kosher salt and ¼ tsp black pepper. Stir well, then serve immediately or refrigerate.