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Aioli is garlic, olive oil, salt, and lemon juice. Nothing more or less. You cannot change my mind.
It's just an emulsion, you can use anything that will hold the garlic in an oil emulsion. You really only get textural differences when you add egg yolk
garlic is its own emulsifier actually.
Indeed it is, the egg just helps the process along and makes it easier to build the emulsion.