Quick and Classy Garlic Aïoli

In a small food processor or blender, combine separated egg yolks, garlic, salt and lemon juice or vinegar. Pulse to combine. With the food processor running, begin to drizzle in olive oil. Stop and check after a few seconds to make sure the emulsion is holding, and if at any point you see unincorporated oil just stop drizzling and run the food processor to emulsify and then continue to drizzle more slowly. Continue drizzling oil with the processor running constantly until mixture gets very thick (if your food processor sounds like it’s working too hard then it’s probably thick enough). The yolks will hold approximately an infinite amount of oil so feel free to play with how much you add to get the flavor and texture you like. If the mixture is too thick you can always add another teaspoon of lemon juice or water. Taste and adjust to your preference. Serve room temp, or refrigerate for up to a few weeks.