Instructions: Put the garlic in a large bowl. Add the yolks and a little salt and beat for a minute until the paste is thick and sticky. Pour in the oil drop by drop, and whisk constantly. Once it thickens you can add the oil in a thin stream. When half the oil is used, add a little lemon juice (or a tablespoon of warm water). Continue beating in the oil until the aioli is very thick. Add the rest of the lemon juice to taste. (If the sauce is too solid or it curdles a tablespoon of warm water will help. (Works well in a food processor as well.) You can substitute 2 teaspoons of prepared French mustard for the lemon juice.

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