Begin by bringing the egg and all other ingredients to room temperature.

In the prepared container, pour in the neutral-tasting oil along with the egg, salt, mustard, lemon juice, and crushed garlic cloves.

Insert your immersion blender into the container and blend on high speed for about 10–15 seconds until thickened.

Taste your aioli and adjust salt or lemon juice as needed.

Transfer the aioli into an airtight container and store in the refrigerator for up to four days.