Mince and mash 2 garlic cloves to a paste with a pinch of kosher salt using a large heavy knife.
Whisk 1 large egg yolk, 2 tsp. fresh lemon juice, and ½ tsp. Dijon mustard, in a small heavy bowl to combine. Combine ¼ cup extra-virgin olive oil and 3 Tbsp. vegetable oil in a measuring cup with a spout; add oil mixture a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and aioli is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with kosher salt and freshly ground black pepper. If aioli is too thick, whisk in 1–2 drops water. Chill, covered, until ready to use. Editor’s note: This aioli recipe was first printed in the September 2002 issue of ‘Gourmet.’ Ready to use up that leftover egg white? Try one of our favorite cocktails with egg whites →
