Garlic Aioli

🥘 Ingredients

• eggs 2 large
• garlic 1 large clove
• lemon 1
• salt ¼ tsp
• grapeseed oil ½ cup
• olive oil ¼ cup

1. 1

   Place the eggs in a bowl and cover with warm water to bring to room temperature.
2. 2

   Paste the garlic using a microplane or very fine grater . You can also use a garlic press, or finely mince the garlic then smash it with the side of your knife until it turns to a paste.
3. 3

   Juice 1/2 of the lemon . Measure 1 teaspoon of fresh juice and set aside.
4. 4

   Separate the yolk from one egg and discard the white.
5. 5

   Add the egg yolk, the white and yolk of another egg, 1 teaspoon lemon juice, the garlic paste, and salt to a food processor or blender .
6. 6

   Pulse the food processor until the ingredients are evenly blended and frothy.
7. 7

   Add the grapeseed oil and olive oil to a measuring cup . Turn the food processor on and add the oil very slowly (drop by drop, not a stream).
8. 8

   Once the mixture starts to thicken and you can see it emulsifying (it's a consistent mixture and you can't see the oil), then start pouring faster, in a thin stream.
9. 9

   Once all the oil is added, stop the food processor. Check the mixture — the consistency should be similar to mayonnaise. Taste and add more salt or lemon juice, if desired.
10. 10

    Let the aioli sit for at least 1 hour before serving to allow the flavors to meld.
11. 11

    Transfer the aioli to a serving dish and top with fresh cracked black pepper.