aioli

2 egg yolks
4 garlic cloves, peeled & crushed with the blade of a chefs knife
1 lemon, juice only
salt and freshly ground black pepper
125 ml vegetable oil
125 ml extra virgin olive oil
1 tbsp Dijon mustard
few strands saffron slaked with 1 tbsp hot water

Blend all ingredients, except the oils, in a blender.

Pour the vegetable oil slowly into the blender in a steady stream, until it forms a thick sauce.

Repeat with enough of the olive oil until the mixture is desired consistency.

Refrigerate for a couple of hours

 

A pungent garlic mayonnaise