Put garlic, mustard and egg into the bowl of a food processor fitted with a blade attachment.
Blend it all for about 10 seconds. Slowly add olive oil in a thin stream, blend again then add the other type of vegetable oil and blend again.
Continue until you have poured all of the oil into the mixer and your aioli is light and frothy. At this point add lemon juice and salt. Blend again briefly. Transfer to a bowl and let rest in the refrigerator for at least half an hour before serving. This creamy and delicious aioli can be stored in the refrigerator up to 3 days.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.