Spanish Allioli - cooking recipe

Ingredients

2/3 cup extra virgin olive oil
1/3 cup peanut oil or 1/3 cup canola oil
4 large garlic cloves, minced
2 large egg yolks
4 teaspoons fresh lemon juice (to taste)
coarse salt (kosher or sea)

Preparation

Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise.
Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer.
If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.