The ingredients are very important

• very fresh eggs as you'll be using raw egg yolk! if you could meet a chicken farmer and buy his eggs, that would be ideal, or if you have your own...
• extra virgin cold-pressed olive with a fruity and mild flavor, not too bitter, not too acrid, and definitely not too much of a bite.
• good smooth dijon mustard
• a few squirts of fresh lemon juice
• multiple garlic cloves grated with lemon juice into a fine puree. You can grate them on the prongs of a fork (the ever present and ever useful) or with a rasp (that wonderful new kitchen tool borrowed from the tool shop).
• salt

Work with the proportions of 1 egg yolk to 1 1/2- 2 cups of good olive oil. If the flavor of olive oil is too strong for you, you can cut it with a bit of mild vegetable oil... again, use a very high quality one!

To Proceed:
In a bowl, place your egg yolk, a teaspoon of mustard, and a few squirts of lemon juice. Start whisking and pouring in a thin stream of oil as you whisk. Keep doing this until the "mayonnaise" takes, The more oil you add, the stiffer your mayonnaise (see picture).

At this point, you'll want to whisk in your pureed garlic - of 2 good sized cloves, -- 1 1/2 teaspoons or so, more if you like. Then a pinch of salt. And you're ready to serve.

A classic Aïoli dinner includes poached fish (classicly salt cod, but salmon is a very good replacement), hard boiled eggs, steamed and fresh vegetables, good bread, and a very good appetite.