Step 1

Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.

Step 2

With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.

Step 3

Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.