Garlic aioli

• portions: Makes about 350g

Instructions

Place 2 eggs, 2 tbsp lemon juice, 3 crushed garlic cloves and 1/2 tsp Dijon mustard in a blender. With the blender running on a low speed, add 140mI olive oil very slowly, 1-2 drops at a time, allowing each addition to incorporate into the mixture before adding more. As more oil is added, you can begin to add the oil more quickly, working up to a slow stream. When the mixture has come together and thickened, season to taste. Add more lemon juice if you would like it thinner. Serve immediately or cover and chill for up to two days.