Directions

1. Add egg, garlic, and lemon juice into jar.
2. Pour oil over the top and let sit for 20 seconds.
3. Using the plunger lid, set to speed 5 and blend for 2 minutes.
4. Once finished, remove the lid and scrape into a bowl.
5. Whisk in salt and pepper and slowly drizzle in extra olive oil until aioli is smooth.
6. Pour into a container and store in the fridge for up to 14 days.