Thyme-Corriander Aioli

• large, organic, room temperature egg yolk
• 1/2 cup canola oil (or other neutral oil)
• 1/2 cup olive oil
• 1 generous tablespoon balsamic vinegar
• 1 clove garlic
• 2 sprigs thresh thyme
• 1 1/2 teaspoons corriander seeds
• 1 1/2 teaspoons grea sea salt

1. Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.
2. Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.
3. Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.
4. Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.

egg yolk, canola oil, olive oil, generous, clove garlic, thyme, corriander seeds, salt

Taken from food52.com/recipes/12093-thyme-corriander-aioli (may not work)