- 2 free-range egg yolks
- 1⁄2 cup grapeseed oil
- 1 garlic clove
- 1 lemon, juiced
- Sea salt, to taste
Place the egg yolks in a bowl, then slowly pour in the oil, whisking continually. Add the garlic and lemon juice, season to taste and whisk until the mixture is thick and coats the back of a spoon.
Serve with crunchy fresh radishes or crudités. Garnish with black salt if desired.
Cook's note: There’s nothing better than making your own aïoli to serve with crunchy veg or fish. Grapeseed oil emulsifies really well.