A rich, garlicky mayonnaise which goes perfectly with cold meats, seafood and in sandwiches.
If you find that the aïoli gets too thick you can loosen it by adding a couple of teaspoons of cool water.
If you decide to flavour the aïoli with mustard, whisk this in at the beginning with the garlic and egg yolk.
If you decide to use lemon juice then add this in at the very end, and add it in place of the water mentioned above.