This Authentic Spanish Aioli is very versatile, try it with asparagus, poached eggs or over seared Chilean Sea bass.
In a large bowl add 2 egg yolks and Dijon mustard.
Whisk until both are incorporated.
Add minced garlic and slowly and start incorporating grape seed oil slowly while whisking, adding the oil slowly is very important.
After adding about 1 cup of grape seed oil, add the juice of 2 lemons.
Continue adding rest of grape seed oil and let rest for 1 minute.
Fold in micro-fined lemon zest and kosher salt.