Just found this recipe from Cook's Illustrated
Use this sauce as a condiment for meats, fish, and vegetables, or spread it on sandwiches. If necessary, remove the green germ (or stem) in the garlic before pressing or grating it; the germ will give the aïoli a bitter, hot flavor. If you do not have regular olive oil, use a blend of equal parts extra-virgin olive oil and vegetable oil. Ground white pepper is preferred because it's not as visible in the finished aïoli as black pepper, but either can be used. The aïoli will keep refrigerated in an airtight container for up to 3 days.
Makes about 3/4 cup1
medium clove garlic , peeled 2large egg yolks 1
tablespoon lemon juice , plus 1 teaspoon 1/8
teaspoon sugar 1/4
teaspoon table salt ground white pepper (or black, if white is unavailable) 3/4
cup olive oil
1. Press garlic through garlic press or grate very finely on rasp-style grater. Measure out 1 teaspoon garlic; discard remaining garlic.
2. In food processor, combine garlic, yolks, lemon juice, sugar, salt, and pepper to taste until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, and serve