Aioli

• 2 egg yolks
• 2 tsp Dijon mustard
• 2 garlic cloves, crushed
<

Put the egg yolks, mustard and garlic into a food processor and blitz until smooth. With the motor still running, add the oils very gradually in a constant thin stream, until you have a thick and emulsified aioli. Gradually pour in the lemon juice, then taste and season with salt, adding more mustard or lemon juice if you think it needs it.