What you’ll need:

4 dl rapeseed oil
2 egg yolks
1 tbsp white wine vinegar
2 tsp Dijon mustard
3-4 garlic cloves, finely chopped or grated
Salt
Pepper

How to make it:

1. Make sure all the ingredients are at room temperature. This will help to keep the aioli from splitting.

2. Whisk together the yolks, vinegar and mustard, and slowly add in the oil, first a few drops and then in a slow stream.

3. Stir in the garlic and add the salt and pepper to taste. If the aioli feels too thick, thin it out with a few drops of water.

Extra tips:

You can prepare the aioli a day in advance.