Mustard Aioli

Directions

• In a medium bowl, whisk together the egg yolks, Dijon mustard, garlic, and lemon juice until well combined.
• Start adding the olive oil to the mixture very slowly, drop by drop at the beginning, while continuing to whisk. This is to ensure the aioli emulsifies correctly. Once you’ve added about a quarter of the oil and the mixture has started to thicken, you can start adding the oil in a thin stream.
• Continue whisking and adding oil until all the oil is incorporated and the aioli is thick and creamy. If it’s too thick, you can thin it out with a little bit more lemon juice or some warm water.
• Season the aioli with salt and freshly ground black pepper to taste.
• Cover the aioli and refrigerate for at least an hour before serving to allow the flavours to meld together.