Cup of Yum
1. Chop or mince the garlic. Chop for immersion blender method and finely mince for hand method.

Immersion Blender Method

1. Place all the ingredients except oil in a container that is just a little wider than the immersion blender tip and about 6 inches tall.
2. Pulse the blender to beat the egg and yolk and combine them with mustard and lemon juice.
3. Slowly drizzle the oil into the container while blending to give time for the emulsion to appear.
4. After adding about a third of the oil, lift or tilt the blender slightly to let some air inside the mixture.
5. Continue to add oil while blending. The mixture will emulsify and thicken.
6. If using aioli as a dip, you can garnish it with red pepper flakes if desired.

By Hand Method

1. Place the egg, yolk, vinegar, and mustard in a medium bowl.
2. Whisk until thoroughly combined.
3. Add the oil, about ½ tablespoon at a time, and whisk vigorously after each addition to incorporate it into and emulsify the mixture. This creates mayonnaise.
4. Add the minced garlic and whisk or stir it into the mayonnaise.
5. Add salt and pepper and whisk or stir it into the aioli.
6. If using aioli as a dip, you can garnish it with red pepper flakes if desired.