Gather all ingredients before starting the recipe.

• Peel and grate 2 cloves garlic.
• Separate one whole egg and reserve the yolk, add 1/2 tsp Dijon mustard and 2 tsp or juice of 1 lemon to the yolk. Whisk with a fork to combine and then transfer to an immersion blender container or a blender. Add grated garlic and mix on low speed.
  
• Combine 1/4 cup olive oil and 3 tbsp vegetable oil in a beaked container, and while the blender is running, slowly pour in the combined oils. Mix on high until you get a light yellow thick mixture, the consistency of mayonnaise.
  
• Place in serving containers and refrigerate until ready to use.