My Aioli Is Runny - Is there anything I can do?

[LemonDifficult]

Added two thirds of the oil to the yolk/garlic mix and already far too runny consistency - I've messed up but I'm not sure how. Not spilt it though.

Any suggestions? Bin?

Thanks

1 - whisk a couple of tablespoons of boiling water in (I think)
2 - chill and whisk like buggery
3 - start again in a clean bowl with an egg yolk, a teasp of mustard, and GRADUALLY, add the runny stuff drop by drop whisking as you add.

Have done it myself, when in a hurry, and had to empty out the 'slop' wash the food processor and start again with more patience.