Be sure to add the canola oil in a slow, steady stream while blending so a thick, creamy emulsion will form. If the oil is added too quickly, the aioli may break, or separate into curds. Serve the aioli with our Vegetable Fritto Misto.
- 1 garlic clove, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 2 egg yolks
- 1 1/2 cups canola oil
- Salt and freshly ground pepper, to taste
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.