Finely grate the garlic into the bowl using a microplane or fine grader. Add the kosher salt and egg yolk. Whisk briefly and combine.
Whisking constantly, add the oil a few drops at a time. (you can stabalize the bowl by wrapping a damp towel around it) As the aioli starts to emulsify, increase the oil addition to a thin, steady stream, continuing to whisk at a brisk pace.
Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.
Note: Will keep for up to one week in the fridge in a tightly sealed container. If your sauce breaks, try vigorously whisking in 1 more egg yolk. Or, whisk in a splash of ice water.
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