In a food processor or sturdy blender, add the egg, finely chopped garlic, and lemon juice. Pour in the canola oil and pulse the mixture for about 10 seconds until everything is combined and frothy.

With the processor or blender running, drizzle in the olive oil slowly over about 30 seconds. Keep blending until the aioli becomes thick and creamy, scraping the sides of the bowl as needed.

Add the kosher salt, black pepper, and optional herbs if desired. Blend for another 15-20 seconds to distribute the seasonings evenly.

Serve the aioli as a dip, spread, or drizzle over dishes. Transfer to an airtight container for storage in the refrigerator for up to four days.