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Aioli recepie:Whirl the egg, lemon juice, garlic, and mustard in a blender to combine.
With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
As you add the oil, the mixture will thicken. It's actually pretty crazy how it goes from a liquidy mix of beaten egg into a creamy-looking spread.
Season to taste with salt. If it's terribly thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil, it will actually make it thicker. Serve immediately or cover and chill for up to two days.