Garlic Aioli

From the blog "Simply Whisked". I add 1 tsp of dijon mustard instead of 1 tbsp and use rice wine vinegar instead of lemon. I add 1 tsp of sugar too. Also, it's important to add the oil slowly and gradually. The original recipe just dumps it all in.

*I pasteurize my eggs by taking room temperature eggs and bringing them up to 140 F and then holding the temperature for at least 3 minutes.

1 cup grapeseed oil

1 whole egg*

1 egg yolk*

1 tsp dijon mustard

2 tsp rice wine vinegar

1/2 tsp kosher salt

1 tsp sugar

1 garlic clove (or more)

Put everything except oil in a container. Use an immersion blender and slowly add oil.