1 large egg yolk, at room temperature
1 tbsp white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbsp extra virgin olive oil
5 tbsp corn oil
Place the egg yolk, vinegar, garlic and salt and pepper to taste in a food processor fitted with a metal blade and blend together. With the motor still running, very slowly add the olive oil, then the corn oil, drop by drop at first, then, when it begins to thicken, in a slow, steady stream until the sauce is thick and smooth. Alternately, use a bowl and whisk to make the aioli.