Lemon Aioli

• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon

In a cylindrical quart container or large glass canning jar, place the egg yolks, lemon juice, salt, and garlic. Buzz together with an immersion blender until smooth. Add the olive oil and canola slowly and, starting at the bottom of the container, turn the immersion blender on and draw the blender gradually upward. Slowly move the blender up and down to emulsify all the ingredients. Taste and