Aioli

2 large eggs

100ml cold-pressed extra virgin olive oil

300ml mild olive oil

1 lemon

1 clove of garlic

Mustard 1 tsp 

1. Separate the eggs, placing yolks in a large bowl or food processor.
2. Adding it a drip at a time so you don’t split the yolks, whisk in the extra virgin olive oil, then the olive oil, speeding up the drips as you go – when it starts to really thicken, add a squeeze of lemon juice to loosen, then continue adding the oil, with more lemon when needed. 
3. Season to taste, tweaking with more lemon, if needed. To up the pepperiness, add more extra virgin olive oil, or add olive oil to make it milder. This gives you a nice base.
4. Crush the garlic then stir it through. Add a little salt if needed. 
5. Enjoy!