Aioli (Garlic Mayonnaise)

Serves: 6-8

Time: 20 minutes

Source: Daniel Boulud via The Splendid Table

Notes: Adding lemon juice didn't improve anything, white pepper looks better.  Original recipe had one poached egg to two egg yolks, but made too much mayo for me.  Poach the smaller egg, or cut away some of the white.

• 2 eggs
• garlic
• rapeseed (canola) oil
• white wine vinegar
• olive oil
• dijon mustard
• salt and white pepper

• Half 3 large cloves of garlic, remove the germ from each. Heat from cold water to boiling once, drain the water, then with fresh cold water, heat the garlic again to boiling, then simmer until tender if needed.  Add the garlic to the food processor.
• Meanwhile poach the smaller egg for two minutes in simmering salted water with a teaspoon of white wine vinegar - white done, yolk not.  Put in the food processor, along with only the yolk of the other egg.
• Add 1 heaped/rounded tbsp of the mustard, then 1 tbsp water
• Blend for 1 minute, then while blending, trickle in 1/3 cup olive oil, 2/3 cup rapeseed. Pouring the oil too quickly may split the mayo.
• Taste. Add salt and pepper to taste, and another tbsp water if too thick.

Goes with everything you would think it would.  Lamb kebab, fried chicken, fries, crudites...