A garlic-scented mayonnaise from the South of France, wonderful with hot or cold boiled potatoes, hard-boiled eggs, chickpeas or even barbecued meat. This is a quick blender version or you can buy our ready made.
2 eggs, at room temperature
2 cloves garlic crushed with ½ tsp salt
ground black pepper
½ cup olive oil
½ cup vegetable oil
1 tsp lemon juice
1. Put the eggs into a food processor or blender with the crushed garlic, and pepper and pulse to combine.