It took under 50 seconds to emulsify this aioli!
1 tablespoon fresh lemon
1 teaspoon prepared mustard
1 tablespoon cold water
1 pasteurized egg yolk
1 clove garlic ( I used elephant garlic)
1/2 cup rice bran oil
1/2 cup olive oil
Put all ingredients into mason jar (egg, lemon, garlic water first)
Then wait for 15 seconds to let the oil and other ingredients separate.
Use hand blender ( I used a KitchenAid)
on slowest setting. Start from the bottom and when it begins to thicken, SLOWLY move hand blender up to the top of the emulsion.
Store in the refrigerator for up to 2 weeks.