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Use a microplane grater to grate the garlic. If you do not have a fine grater, finely mince the garlic or mash it into a paste.
Place the garlic, lemon juice, and ¼ teaspoon of salt in the bowl of a food processor. Let sit for 5 minutes.
Add the whole egg and yolk, then pulse until blended and frothy.
Combine the oils in a measuring jug, which makes pouring the oil into the food processor easier.
Scrape the sides and bottom of the bowl, turn the food processor on, then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification)
You can be less strict when you notice that the mixture is beginning to thicken and emulsify. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When the oil is incorporated, and the aioli is thick, taste it and adjust it with additional lemon juice and salt. I usually add a couple more pinches of salt and an extra squeeze of lemon juice to make the flavor pop. Aioli is less thick than store-bought mayonnaise.
Serve with a sprinkle of fresh ground black pepper over the top.