Whisk together 2 egg yolks with ½ a teaspoon of salt. While whisking, slowly add 340mL of a delicate olive oil and ½ Tablespoon fresh squeezed lemon juice.
Keep the finished aioli in the refrigerator. To help ensure that it holds consistency for later, whisk in 1 Tablespoon of boiling water.
Tip: Make sure the eggs come to room temperature, otherwise the yolk what emulsify the oil.