¾cupmild tasting oiladd a little more or less to adjust the consistency
½ozdried porciniabout ½ cup crumbled dried mushrooms
20gramsgarlic clovesabout 2 large cloves
¾ozor 2 Tablespoons fresh lemon juice
½teaspoonsaltplus more to taste
Toast the lightly porcini in the oven until fragrant and lightly browned, be careful not to over-toast, which could make the aioli bitter. Grind to a powder and reserve, and put the powder in a container you will blend the aioli. Add 2 Tablespoons of hot water to the mushrooms.
Meanwhile, cook the garlic cloves in a few inches of water until soft, about 15 minutes, then remove and cool, discarding the cooking liquid.
In a food processor or with a hand blender, combine the lemon, capers, egg, garlic, and porcini powder and puree, then begin drizzling in the oil.
When the oil has been added and the mixture is thick and velvety, transfer to a container and refrigerate. If you like it a little thicker, you can probably fit a little extra oil in the aioli, just take it slow. The aioli will keep for 5 days.
This is a small batch made with a handblender. If you don't have a hand/stick blender, you can do it in a food processor if it's a small model, otherwise increase the quantities here by 50% for larger capacity processors.