- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
- 1/4 teaspoon fleur de sel or coarse kosher salt
- 3/4 cup mayonnaise, divided
- 2 teaspoons fresh lemon juice
For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Do ahead: Can be made 1 day ahead. Cover; chill.