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Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle.
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Mash to a smooth paste.
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Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth.
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Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle.
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As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast.
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Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if its easier for you.
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It helps to rest the bowl on a damp towel shaped into a ring.
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Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil.
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I find that once the egg yolks and oil are emulsified, its easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful.
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When all of the oil has been added and the mayonnaise is thick, taste and adjust salt.
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Refrigerate until ready to use.
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Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade.
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Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream.
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Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise.
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When all of the oil has been added, stop the processor and scrape in the garlic paste.
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Process for a few seconds, until the paste is well blended into the mixture.
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Taste and adjust salt.
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Refrigerate until ready to use.
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The mayonnaise will be thinner than the mortar and pestle version.
