I absolutely love aioli, but after trying to make it for the third time today, I'm close to giving up. My first couple attempts were utter failures, but today I got what I thought was a perfect aioli. I stashed it in the fridge for a couple hours as we fired up the grill, and by the time I took it out again it had liquified!
Each time I used a different recipe, but with the same general structure of egg yolk + lemon juice + mustard, and then slowly drizzling in olive oil. Once I added garlic and salt at the end, once at the beginning. I also used my food processor each time. I'm wondering if maybe I should try it by hand. Any suggestions? Does anyone know why it would fall apart after a couple hours of refrigeration?