Orange Mayonnaise

I use this with seafood on sandwiches.
Makes a great tasting lobster roll.

Ingredients:
1 cup juice from 2 large oranges
zest from 2 large oranges
1 clove garlic, peeled and crushed
1/2 teaspoon kosher salt (divided)
1 egg yolk,room temperature
2 teaspoons lemon juice (divided)
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly chopped chives

Directions:
Make an orange reduction by combining
orange juice and zest in a small saucepan.
Cook over medium heat until reduced to 1/4 cup.
This will take about 15 to 20 minutes.
Set aside and bring to room temperature before using.
Sprinkle garlic with ¼ teaspoon salt and mash.
When orange reduction has cooled, place egg yolk,
the reserved mashed garlic and
1/4 teaspoon lemon juice in a mini-food processor.
Combine olive and vegetable oils in a measuring cup.
Start the processor and add oil in a slow,
steady stream to form an emulsion.
After one-third to one-half of the oil is added,
add remaining 1 3/4 teaspoons lemon juice.
Slowly drizzle in remaining oil
and then add orange reduction.
Add remaining salt to taste, the pepper and chives.
If mixture is too thick, add a bit of water
Refrigerate until needed.