This zesty type of mayonnaise can be substituted for the traditional version. It can be applied to most meals, such as meats, sandwiches, salads, and more. This is how to make aioli.

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[edit] Ingredients

1 egg yolk
1 tablespoon of Dijon mustard
1 minced garlic clove
1 cup (240 ml) of olive oil
2 teaspoons of water
lemon juice
salt and pepper

[edit] Steps

Use a whisk to mix the egg yolk, Dijon mustard, and a pinch of salt together in a bowl. Wait until you see the yolk and mustard start to create ribbons. Add the garlic and keep mixing.
Drizzle the olive oil into the mixture at a slow pace, and continue to whisk as you pour. Whisk for about 5 minutes to thoroughly combine everything. Slowly pour the water in to create a consistency as it thickens.
Dash a little salt & pepper and pour the lemon juice into the bowl. Set in the refrigerator until ready to use.

[edit] Tips

The lemon juice can be optional to use since it breaks down the thickness of the sauce even more addition with the water. If you want a thick sauce, use more olive oil.