This creamy homemade aioli is a delightful twist on classic mayonnaise, featuring a hint of garlic for added flavor.
Crack the egg into the blender.
Ensure the egg is at room temperature for better emulsification.
Add the Dijon mustard, salt, pepper, garlic, and vinegar to the blender.
Chop the garlic finely before adding for a smoother blend.
Blend the ingredients on low speed until combined.
Start blending at a low speed to mix the ingredients evenly.
While the blender is running, slowly drizzle in the canola oil through the opening in the blender lid.
Pour the oil in a thin, steady stream to ensure proper emulsification.
Continue blending until the mixture thickens to a creamy consistency.
Stop blending once the aioli reaches the desired thickness to avoid overmixing.
Transfer the aioli to a container and refrigerate until ready to use.
Use a spatula to scrape all the aioli from the blender to minimize waste.
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