- Place garlic and 1 tsp of salt in a food processor, pulse briefly.
- Add the egg yolk and lemon juice, and pulse on and off until blended.
- Slowly add the oil in a steady stream.
- Add a pinch of white pepper and adjust the salt to taste.
- To thin out the Aioli at any stage, add a small dash of room temperature water and continue adding the remainder of the oil.
Use as an accompaniment to vegetables, fish and meats.