Step 1

In the jar of a blender, add egg yolks, garlic and lemon juice. Pulse once or twice to combine.

Step 2

With the blender running on high, very slowly (drop by drop, even) stream in both oils (you can combine them in one measuring cup). This will take some time, but the key is to incorporate it very slowly so as not to break the emulsion.

Step 3

Transfer the aioli to a small dish and season with salt to taste. Serve immediately or refrigerate until ready to use.