1 garlic clove
1 egg yolk
1 tbsp. Sicilian Lemon White Balsamic Vinegar
1 pinch of dry mustard
3/4 cup Extra Virgin Olive Oil
1 pinch of flaky sea salt
Mash the garlic clove to a paste in a mortar with a pestle.
In a small bowl whisk in the yolk, balsamic vinegar and mustard by hand and beat until frothy.
Very slowly add 1 tbsp. of the olive oil, just ¼ tsp at a time, whisking well after each addition.
Then slowly begin to drizzle in the remaining oil in a fine stream, continuing to whisk until the aioli is thick and creamy.
Finish with a sprinkle of sea salt to taste.
From: The Olive Oil & Vinegar Lover’s Cookbook