Mince a clove of garlic. Add a pinch of salt. Using your knife crush the garlic against the board until it becomes a paste.

Make a ring out of a rolled up towel to create a cradle to hold your bowl while you work.

In a small bowl, whisk together the garlic and egg yolk.

Add lemon juice and whisk.

Whisking constantly, add the oil a few drops of oil at a time until sauce begins to thicken. As the aioli thickens you can stream the oil in a bit quicker.

Season with salt if needed but usually I find there is enough from crushing the garlic.

Whisk in more lemon juice a few drops at a time to thin the aioli if needed. Adding more oil will thicken the aioli.

Aioli is ready to use immediately. Cover and chill for up to two days.