Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.
2 large egg yolks
4 teaspoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
Process yolks, lemon juice, garlic, salt, and pepper in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and, whisking constantly, slowly drizzle in olive oil. (Aïoli can be refrigerated for up to 4 days.)
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