I've been making aioli lately (lemon juice, garlic, salt, egg yolk, olive oil), and it sets up beautifully until i refrigerate it. Once I take it out of the fridge, it loosens quickly and breaks pretty much as soon as I spread it on anything. Does this happen to everyone? Anything I should do differently?
Maybe the answer to your problem can be found in this previous discussion.
I use my Cusinart for the mixing. Main ingredients in my recipe is 2 egg yolks + l whole egg and two cups of oil, garlic, etc. I have never had my aioli separate when refrigerated.