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