Method

• With a little salt, smash the garlic to a paste
• Whisk the egg yolks and mustard together (you can use a food processor), in a bowl then slowly start to add the olive oil bit by bit - using two different types of oils will give it a more mellow flavour as pure extra virgin olive oil is a little too str
• Once you’ve blended in a quarter of the oil, start to add the rest in a more consistent stream
• Add the garlic, lemon juice and fennel leaves and season to taste, adding more lemon or salt etc to get the right balance