Just use a light vegetable oil for this recipe.
Place the egg yolks in a blender and whiz until they change colour to a creamy, pale yellow.
Add the garlic, vinegar, mustard and lemon juice. Slowly add the oil until the eggs emulsify and the aioli becomes thick and creamy.
Season with salt and pepper.
If the aioli is too thick, add 1 tablespoon of warm water to loosen.