First puree the contents of half an avocado and the peeled garlic cloves with about half a tablespoon of lemon juice.

Separate the yolks of the five eggs from the egg white and add them to the avocado in the bowl. Puree everything again briefly.

Now it is helpful if you are two. While one of you holds the shots and the blender, the other one slowly adds the vegetable oil in a thin stream until the aioli becomes creamier and firmer. You may have to take a short break in between to prevent the aioli from getting too warm. For pureeing, it is best to use a narrow vessel not much wider than the blender, so that the whole aioli is stirred evenly to make it firmer. You can put the vessel in ice water to keep the aioli cool while preparing it.

When your homemade aioli has reached the desired consistency, add some light vinegar and a dash of lemon and let the aioli cool down in the refrigerator.