This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste.
Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt.
The eggs in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.