We were having a meal which included a side of oven-baked chips. D made a comment that some aioli would be awesome. I was feeling particular fearless that evening, so I decided to make some.
I don't think it thickened as much as it should have, but I don't know if that was because I didn't beat it long enough or because of some other mistake I made. It didn't matter though, because it tasted awesome and was perfect with our side of chips.
from Dawnab on Recipezaar
1 1/2 tablespoons minced garlic
1 egg, at room temperature
1 1/2 cups fruity olive oil
1-1 1/2 tablespoon fresh lemon juice, to taste
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
In a blender or a food processor, puree garlic with egg.
Mix oil with lemon juice in a pouring jar.
With motor running, add oil mixture slowly in a thin stream.
Add salt and pepper and whirl an additional 10 seconds.
Taste for seasoning.
Transfer to a bowl, cover, and refrigerate.
If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
It is best to prepare this the day before, to allow flavors to mingle and mellow out.