Aioli Garlic Mayonnaise
from Cristine Tamayo
1 tbsp. lemon juice
1 tsp. mustard
1/2 tsp. crushed garlic
Approximately 1 cup oil, vegetable or olive, or mix half and half
Salt and pepper to taste
Put the egg in the blender, along with the mustard, lemon and garlic. Cover the blender but take out the little plastic cup device in the centre. Blend on high while slowly and steadily pouring in the oil (do a small trickle at fist, after it emulsifies you can be a bit more heavy handed), it should start to emulsify after a little while. The more oil you add (as well as blending time) the fluffier and less runny it becomes.
If it should curdle (yes, it happens) pour out the mixture into a cup, wash the blender and start with another egg. Trickle in the curdled mix.... this should save it (practice with canola before you use up the good stuff).
Empty into a very clean glass jar and keep in the fridge for up to 7-10 days. If you’re afraid of salmonella, it can also be made with heavy cream, although I have never done so myself and can’t vouch for the results