3
Meanwhile, make the aïoli by adding the egg yolk to the bowl of a food processor. Add the lemon juice and mustard and pulse a few times to mix. Mix the olive and sunflower oils together in a small jug and with the motor running, slowly trickle the oil into the bowl. When all the oil is incorporated and the mixture has emulsified, add the crushed garlic and process again. If the aïoli is too thick, add a few drops of water. Spoon into a small bowl and refrigerate until ready to serve