Garlic Mayonnaise/aioli

Combine the yolks with the mustard, vinegar, garlic cloves, salt and pepper.

The extra virgin olive oil, depending on it's quality is mainly for flavour... too much if you used only that so blend it with a lighter vegetable oil.

By hand- secure a wide bowl to the bench ( a rolled up wet towel underneath, or a non-slip mat) and using a wide and springy egg whisk drizzle the oil into the mixture whilst applying regular and firm rotation until you have a firm emulsion.

Using a machine- same principle of film and regular motion, though you don't have to be so careful with the flow of oil using a hand held or bench FP once the emulsion takes hold.

- 2 egg yolks can emulsify more oil than that but for the home kitchen you want an intense bucket of flavour in yer fridge to use sparingly on yer poached eggs... :)