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Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).
Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.