This garlicky mayonnaise is a lively traditional Provençal condiment that can be dolloped on burgers, spread on sliced baguettes for sandwiches, served with grilled vegetables or crispy potatoes—the list goes on. Aïoli will keep for up to 5 days, covered, and refrigerated.
2 small garlic cloves
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
2 large egg yolks
1 cup grapeseed oil
1/2 cup olive oil (not extra-virgin)
Kosher salt
In a food processor, combine the garlic, Dijon, lemon juice, and egg yolks and process until smooth.
With the motor running, slowly add the oils, processing until the mixture is emulsified and creamy. Add enough water to thin the aïoli to the desired consistency. Season to taste with salt.