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1
Add the yolks to a food processor fitted with the blade attachment.
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2
Process on high until the egg yolks thicken, about 2 minutes.
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3
Stop the motor, add a few drops of lemon juice, and process again until the yolks thicken even more, about 2 minutes.
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4
With the motor running, start adding the oil, slowly, in a thin stream.
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5
As the aioli thickens, add a few drops of lemon juice or vinegar.
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6
Resume adding the oil, pausing now and then to add a bit of lemon juice and vinegar.
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7
Be careful not to add the oil too fastif you rush it, the aioli will break and have a curdled, oily look.
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8
Turn off the motor and add the garlic and a pinch of salt (the Calabrian chiles that youll add later are lightly salted, so be careful with this first addition of salt).
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9
Taste for acid, and add more lemon juice or vinegar as needed.
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10
Add the chile puree and turn on the processor to incorporate it, then turn it off again and taste for salt, adding more if necessary.
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11
Your finished aioli should be stiff, but not too thick.
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12
If you dip your finger in and it comes out clean, its too thick.
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13
Thin with a little vinegar, if a bit more acidity is needed, or a few drops of cold water if its not.
