Aioli (Garlic Mayonnaise)

• 2 egg yolks
• 1 -2 garlic clove, crushed
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• 100 ml grapeseed oil
• 100 ml extra virgin olive oil
• 1 tablespoon boiling water

1. In a food processor or blender, whizz together the egg yolks, garlic, lemon juice, mustard and salt.
2. With the motor still running, slowly, and barely at a trickle, add the combined oils.
3. Continue whizzing until the mixture is thick, smooth and silky.
4. Beat in the boiling water.
5. Transfer to a bowl or jar, cover, and keep refrigerated for up to 3 days.

egg yolks, garlic, lemon juice, mustard, salt, grapeseed oil, olive oil, boiling water

Taken from www.food.com/recipe/aioli-garlic-mayonnaise-256103 (may not work)