Title: Aioli-garlic mayonnaise
      Yield: 1 Servings
 
      2    Egg yolks
      1 ts Dijon mustard
      1 tb Lemon juice
      1    Clove garlic, mashed to a
           -paste with salt
    1/2 c  Vegetable oil
    1/2 c  Extra virgin olive oil
           Salt and pepper to taste
 
  Have all the ingredients at room temperature. In a small bowl, beat
  the egg yolks with the mustard, 1 tablespoon lemon juice and garlic
  to taste. Beat in 1/4 cup vegetable oil, drop by drop. This will
  establish the emulsion. The remaining vegetable oil and the extra
  virgin olive oil can then be added in a slow steady stream while you
  continue to beat constantly. Adjust seasoning with lemon juice,
  garlic, salt and pepper. If the mayonnaise seems too thick, add a
  drop or two of water. Cover and refrigerate until ready to serve.
  Yield: 1 cup