Aioli can be used in many ways. For the preparation, all ingredients should have room temperature so that the cream does not curdle. Season egg yolk with pepper, salt and lemon juice. Stir in the oil drop by drop while stirring so that it binds with the egg yolk. Only then pour in the oil in a thin jet. Continue stirring vigorously until a creamy mayonnaise is obtained. If the aioli coagulate, an ingredient may have been too cool, or the oil may have been poured in too quickly. However, the aioli can still be saved by putting an egg yolk in a bowl again, seasoning and stirring in the coagulated aioli spoon by spoon. Peel garlic, press through the garlic press and stir in. The longer the aioli lasts, the more intense the garlic aroma unfolds.