Aiè, the garlic mayo of the Italian Riviera

1. Put the garlic cloves in the mortar and smash with the pestle until they become a soft paste. If you don't have a mortar a blender will be fine as well (less vintage but more practical!). 2. Add the yolk, the lemon juice and a pinch of salt and blend for a minute. 3. Mix the two different oils in the same cup and pour the oil so obtained little by little (like a thin line) in the mortar whilst blending quickly but gently. 4. Continue blending for 5 minutes or until the sauce is creamy, soft, shiny and clear (like a mayo). 5.