Garlic Aioli

Instructions

1. Prepare the garlic paste
   Mince the garlic cloves and sprinkle with salt. Using the flat side of your knife, crush and smear the garlic against the cutting board until it forms a smooth paste. This releases the garlic's oils and flavors.
2. Create the base
   In a medium bowl, whisk together the egg yolks, garlic paste, lemon juice, and Dijon mustard until well combined and slightly thickened.
3. Emulsify the oils
   Very slowly, drop by drop at first, add the olive oil while whisking constantly. Once the mixture begins to thicken and emulsify (about 1/4 cup in), you can add the oil in a thin, steady stream, continuing to whisk vigorously. After incorporating all the olive oil, add the vegetable oil in the same manner.
4. Adjust consistency and flavor
   If the aioli is too thick, whisk in 1-2 tablespoons of water until you reach your desired consistency. Season with white pepper and additional salt or lemon juice to taste. The aioli should be creamy, smooth, and have a pronounced garlic flavor.
5. Rest and refrigerate
   Cover the aioli and let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. The aioli will keep in an airtight container in the refrigerator for up to 3 days.