This zesty Aioli recipe is great as a sauce for fish, or as a dip for vegetables or bread.

6 – 8 cloves garlic, peeled and roughly chopped
1 egg
1 tablespoon dry mustard powder
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1 cup Highwood Crossing Organic Canola Oil
1 lemon, juiced

Put all ingredients but the lemon and oil in a blender or food processor. Turn on the machine and, in a slow continuous stream, add the oil. When it is thick and smooth, add the juice of the lemon. It should be a bit thicker than heavy cream, but if it is too thick, add a tablespoon of warm water.