Notting Hill Garlic Aioli (not yogurt)

Aioli, mate? Oh, it’s like posh glue for food, innit? Slap it on a sandwich, suddenly you’re eating like royalty. It’s creamy, suspiciously pale, and comes out of the jar like it’s already been eaten once. Frankly, I’d bathe in it if it didn’t clog the drain. Tastes brilliant with chips, though—it’s like someone melted heaven and forgot to add colour.

Ingredients

2 cloves garlic
1 tsp garlic powder
2 oz lemon juice
1/2 tsp kosher salt
1 egg
1 egg yolk
1 1/2 cups olive oil

Directions

Place garlic, garlic powder, lemon juice, salt, egg, and egg yolk in a vessel just large enough to fit the head of your stick blender. Pulse the blender to break down the garlic and combine the ingredients.
With blender running, slowly pour olive oil into the vessel. As mayonnaise emulsion begins to form continue to pour the oil and slowly raise the blender to emulsify the mixture.
Serve or refrigerate for up to 2 weeks in an air tight container.