1 clove garlic, chopped
2 egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ cup light olive oil
½ cup sunflower oil
2 tablespoons hot water, if necessary

Blend the eggs, garlic, lemon juice, and mustard in a food processor. Add the combined oils in a thin stream. If you’d like your aïoli runnier, add a couple of tablespoons of hot water. Place the mayonnaise in a squeezy bottle for easy serving.

A delicious way to use your homemade mayonnaise is to toast slices of French bread and squeeze on some aïoli. Then grill some steak to your liking and cut it into slices. Place these on the mayonnaise and top it off with microgreens, or rocket and crispy onion bits.

The Gardener