Aioli

The very young, very old, pregnant women and those with compromised immune systems should not consume raw eggs.  Each serving is 2 Tbsp.

1. Mince garlic on a cutting board and sprinkle with salt. With the blade of a heavy knife, mash the garlic and salt into a paste. Transfer to a medium bowl.

2. Add egg yolks and mustard; mix well.

3. Combine olive and canola oils in a glass measuring cup. Slowly whisk in oil a few drops at a time into eggs until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream, whisking constantly, until very thick.