Lemon Aioli


16 oz. Blended Canola and Olive Oil (75/25)
1 ea Whole Egg    
2 ea Egg yolks
1 oz. Garlic Cloves (whole and peeled ends removed)
3 oz. Lemon juice
1 oz. White wine vinegar
1 oz. NW Elixirs Hott Sauce 1
½ tsp Salt


Blend together garlic and eggs for about 30 seconds, add 1 cup of oil in a slow drizzle allowing it all to combine with egg. Add lemon juice slowly, then add one more cup of oil again very slowly allowing to emulsify. Add white wine vinegar, NW Elixirs Hott Sauce 1 and salt. Add remaining two cups of oil same as before slowly. Check for seasoning.