In a medium-sized bowl, combine the minced garlic, egg yolk, and Dijon mustard. Whisk them together until well blended.
Slowly drizzle the olive oil into the bowl while whisking vigorously to emulsify the ingredients. Add the oil gradually to ensure proper emulsification.
Continue whisking until the aioli thickens and reaches a creamy consistency.
Once the desired thickness is achieved, whisk in the freshly squeezed lemon juice.
Season with salt and pepper according to your taste preference. Whisk again to incorporate the seasoning.
Transfer the aioli sauce to a jar or airtight container for storage.
