Zubereitung

1. 1

   Peel the garlic and crush it with a pinch of salt on a board into a fine paste, or grate it finely.

2. 2

   Put the egg yolks, garlic paste, mustard and a squeeze of lemon juice into a tall bowl and whisk them together thoroughly.

3. 3

   Pour in both oils drop by drop at first, then in a thin steady stream while whisking constantly, until a thick creamy emulsion forms.

4. 4

   Season with lemon juice and salt, then chill before serving so the aioli can develop its flavour.