Wash the wild garlic leaves, pat dry well and cut into small pieces, then place in the mixing bowl and briefly chop on level 5. In between, push the wild garlic down with the spatula.
When the wild garlic is completely chopped up, add the egg, salt and mustard and stir on level 5 for 10 seconds. Then set the regulator to 4 and add the oil first drop by drop, then in a thin stream through the lid opening. Do not remove the measuring cup.
Transfer the finished aioli to a suitable container and serve.
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