Quick Aioli

• 2 small garlic cloves, peeled and roughly chopped
• 2 egg yolks
• 2 tsp. dijon mustard
• 2 tsp. good-quality white-wine vinegar
• 1–2 tsp. freshly squeezed lemon juice
• 0.5 cup extra-virgin olive oil
• 0.5 cup vegetable oil

Take everything out of the fridge and let it come up to room temperature before you start, or it won't come together.

Put the garlic in a tall measuring jug with the egg yolks, mustard, vinegar, lemon juice and several large pinches of salt. Blitz with a stick blender for 30 seconds, then, still blending, slowly start adding the olive oil in a thin, steady trickle.

After a minute, increase the trickle to a thin stream, continuing to blend. Once you have poured in all the olive oil, pour in the vegetable oil, now in a thicker stream, until combined.

Taste and add more lemon juice or salt, if needed. Transfer it to a serving bowl, then put it in the fridge.