AÏOLI

AÏOLI

2 free-range egg yolks

2 garlic cloves, crushed

1 teaspoon dijon mustard

pinch salt

125 ml (4 fl oz) grapeseed oil

125 ml (4 fl oz/½ cup) olive oil

squeeze lemon juice

In a food processor (or using mortar and pestle if you are doing it old school) add the egg yolks, garlic, dijon and salt and process quickly to combine.

While still processing (or stirring vigorously with the pestle), slowly add the oils a drop at a time to begin with to start the emulsification process. As the mayonnaise begins to form, pour the oils in a thin, steady stream until you have a thick and creamy mayonnaise. At this stage you can add a small squeeze of lemon juice to taste.

Transfer to a bowl and place in the refrigerator until ready to serve.