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Makes 2 cups

2 egg yolks

2 tablespoons fresh garlic, chopped

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 cups olive oil

Place the egg yolks, Dijon mustard, garlic and lemon juice in the bowl of a food processor fitted with the steel blade.  Blend for 5 seconds.

With the food processor running, very slowly at first, pour the oil into the egg mixture.  When the sauce starts to thicken, add the oil a little faster.

Add salt and pepper to taste and a little warm water to thin the sauce to the consistency of heavy custard cream.

Note: If you need to refrigerate this sauce, use a blend of half canola oil and olive oil, since a aïoli made with 100% olive oil will separate when brought back to room temperature.