Prepare your base: In a medium mixing bowl, whisk together the egg yolks, Dijon mustard, lemon juice, white wine vinegar, and the grated garlic until the mixture is pale, slightly frothy, and has thickened noticeably. You should see the whisk leaving light trails on the surface. This initial step gives the emulsion a strong foundation.

Begin the slow drizzle: Combine the olive oil and neutral oil in a jug with a pouring spout. While whisking constantly and vigorously with your other hand, begin adding the oil drop by drop. You will hear the whisk making a slapping sound against the bowl. After about a minute, the mixture will start to look thicker and creamier, and the sound will become a duller, heavier thud.

Increase the flow: Once you have added about a quarter of the oil and the mixture is thick and glossy, you can increase the drizzle to a very thin, steady stream. Keep whisking without stopping. The colour will shift from pale yellow to a rich, opaque golden hue, and the texture will become luscious and spoonable.

Watch for the wobble: As you add the remaining oil, the aioli will become very stiff. When you lift the whisk, the aioli should hold a firm peak and barely wobble. At this point, stop adding oil. If it looks greasy or shiny on the surface, you have added the oil too quickly. Whisk in a teaspoon of cold water immediately to bring it back together.

Season and finish: Once all the oil is incorporated, season generously with flaky sea salt and a good pinch of white pepper. Taste it. The garlic should be present but not harsh. If it tastes sharp, whisk in another teaspoon of lemon juice. The final texture should be thick enough to dollop, but soft enough to spread.

The final flourish for guests: Transfer the aioli to a small serving bowl. Use the back of a spoon to create a smooth, swirling top. Drizzle with a tiny amount of extra virgin olive oil and sprinkle with a few flakes of sea salt and a light dusting of smoked paprika. This small visual touch signals quality before anyone has even tasted it.