This is a sure-thing aïoli that's simple to make. Yandilla Mustard Seed Oil gives it a tasty, wasabi-like kick that isn't too strong on the heat. It's quite versatile and will stay emulsified for a few days.
Put the mayo in a bowl with lemon juice, salt and pepper.
Start slowly whisking in the mustard seed oil.
When it is completely emulsified, you're done!