Lemon and Garlic Aioli

3 cloves garlic, peeled ½ teaspoon sea salt 2 large egg yolks, size 7 ⅔ cup extra virgin olive oil ¼ cup neutral oil 2 teaspoons lemon juice

Place the garlic and salt in a mortar and smash with a pestle to a smooth paste. Transfer to a large jug or blender and whisk in the egg yolks. Whisk in the olive oil drop by drop, until it emulsifies – as it thickens the oil can be added in a thin drizzle. Once all of the oil has been added, whisk in the lemon juice and season to taste with extra salt if desired. This can also be made using a stick blender, using the same process of adding the oil drop by drop. Store in a sealed container in the fridge for up to 4 days. MAKES 1 CUP