AIOLI
6 egg yolks
2 Tbsp white vinegar or lemon juice
2 Tbsp Dijon mustard (or seeded mustard)
3-4 Tbsp Confit Garlic
1L canola oil ( more or less)
salt and white pepper to taste
Method
Place everything apart from the oil into a food processor. Blend and slowly add the oil until it is nice and thick. If too thick add a wee bit of hot water to thin out. Taste and adjust seasoning