Garlic Mayonnaise Aioli

Ingredients

• Handheld immersion blender
• A narrow glass jar with an opening that is just wide enough to accommodate immersion blender
• 1 large egg
• 3 tsp fresh lemon juice (or use white/apple cider vinegar instead)
• 1/4 tsp sea salt 2/3 cup sunflower, canola or avocado oil
• 1/3 cup extra virgin olive oil
• 1 tsp dijon mustard 3 garlic cloves, peeled and coarsely chopped

Instructions

1. Add all the ingredients to jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar. Push the power button and do not move the blender for a full 20 seconds. Almost immediately the oil will start to emulsify and turn into a beautiful creamy aioli slowly making its way all the way to the top of the jar.
3. After 20 seconds, the transformation should be almost complete, move the blender around and up and down just to make sure that every last bit of oil gets well incorporated.
   Note: Fresh aioli must be refrigerated and will last for only two weeks.