In a blender or food processor, blend together the egg yolk, lemon juice and Dijon mustard.
When the mixture is pale, add in the sugar and blend for a 10 seconds.
While the blender is running, slowly pour in the canola oil. Pour in 1 tbsp at a time and don’t pour in any more until it has been completely incorporated.
You now have mayo! To make it aioli, add in the garlic, chives, dried chili flakes and salt.
Blend until everything is incorporated (you may need to scrape the bottom and the sides).