Makes about 1 cup.
1/2 cup extra-virgin olive oil
1/2 cup canola or peanut oil
3 large garlic cloves, minced
1/4 teaspoon sea salt
2 large egg yolks
1 tablespoon fresh lemon juice, plus more to taste if desired
Stir together the two oils in a measuring cup with a spout.
If using a blender:
Place the garlic, salt, egg yolks and lemon juice in the blender and pulse until a paste forms. With the motor running, add the oil in a slow, thin, steady stream until it is all used.
If using an immersion (stick) blender:
Place the garlic, salt, egg yolks and lemon juice in a deep, small bowl and blend with the stick blender. Add the oil about a tablespoon at a time at first, blending it each time until the oil is incorporated. Once the mixture is thick and an emulsion is established, you can add the oil in a slow, steady stream.
Adjust the seasoning, adding more salt and lemon juice to taste.