AIOLI
Ingredients
1 egg yolk
5ml dijon mustard
15ml white wine vinegar
1-3 garlic cloves
75ml sunflower oil
75ml extra virgin olive oil
1ml salt
Source: Bordeaux Quay Cookery School
Method
Crush as much garlic as you like to have, one tiny clove or up to 3. This is best done with the flat blade of a big knife with the salt, and chop as fine as possible.
Make the mayonnaise:
Beat the egg yolk with the mustard and vinegar.
Dribble in the oils whisking all the time to achieve a thick creamy sauce. The amount of oil will dictate the consistency, for a very stiff sauce more oil maybe needed.
Add the minced garlic, check seasoning, and add a little more vinegar or lemon juice if needed.
This will keep well covered in the fridge for about 5 days.