Aioli

In a medium bowl, add the garlic and the egg yolk. Whisk together while drizzling a very thin stream of oil into the bowl. Do not add any more oil than can be whisked into the eggs instantly. Adding too quickly will cause the emulsion you are creating to break, and you will need to start over.

As you incorporate more oil into the eggs, you can start to add the oil a bit quicker. When three quarters of the oil is incorporated, add the lemon juice and the water. Whisk in the remaining olive oil. Add a liberal grinding of white pepper to taste.

Tip White pepper is preferred for its color, or lack thereof. Using black pepper would be rather unsightly.