Very Garlicky Aioli

4 crushed garlic cloves

300ml olive oil

1tbs Dijon mustard

2egg yolks

Lemon juice to taste

In a processor blitz the egg yolks with the mustard and garlic to a paste then then very slowly start to drizzle the oil a little at a time until the sauce begins to emulsify . Add lemon and seasoning to taste . Keep sauce refrigerated before serving.