Garlic Mayonnaise

• 1 extra-large egg yolk
• 2 teaspoons champagne vinegar
• 2 teaspoons fresh lemon juice
• 1 large garlic clove, grated or minced
• 1 teaspoon kosher salt, plus more as needed
• 3/4 cup grapeseed oil or another neutral-flavored oil, such as canola oil
• 1/4 cup extra-virgin olive oil

1. Combine the egg yolk, vinegar, lemon juice, garlic, and salt in a medium bowl and whisk to combine.
2. To keep the bowl steady as you whisk, wet a kitchen towel, squeeze out the excess water, and roll it up on the diagonal.
3. Lay the rolled towel in a ring on your work surface and set the bowl in the center of the ring.
4. Combine the grapeseed oil and olive oil and add the oils a few drops at a time, whisking constantly to form an emulsion.
5. When youve added about half of the oil, begin to drizzle the oil in a slow steady stream, continuing to whisk constantly, until all of the oil has been added.
6. Taste for seasoning and add more salt, if desired.
7. The garlic mayonnaise can be made up to three days in advance; transfer it to an airtight container and refrigerate until you are ready to use it.

egg yolk, champagne vinegar, lemon juice, garlic, kosher salt, grapeseed oil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/garlic-mayonnaise-393575 (may not work)