First cook the eggs until they are hard-boiled (usually it takes about 8 minutes from boiling), then peel them and open them in half.
In the meantime, clean the garlic cloves, cut these in half as well and remove the green core from the center (this step will make your sauce a little more digestible).
Put the garlic, egg whites, salt and 1 tablespoon of oil in a bowl and start blending, then also add the yolk, pepper and lemon and continue to blend, gradually adding the oil slowly, slowly (or you risk going crazy your sauce, just like mayonnaise).
The aioli sauce is ready: season with salt and pepper and serve it for all your preparations.
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