Chop garlic extra fine then use a knife, food processor, or mortar and pestle to make in to a paste.
Transfer garlic paste to a medium mixing bowl (or leave in processor) and add two egg yolks and few drops of water. Whisk vigorously until smooth and thick. Add more water if too thick.
Slowly add olive oil while whisking to emulsify.
Incorporate lemon juice then taste for salt.
Refrigerate up to a week.
Notes
Depending on the freshness of your garlic and how quickly you intend to use it, adjust the amount used for the recipe. Fresh garlic used right away will be more potent than less fresh garlic used the next day. Garlic Aioli is a great base for salad dressings and dips. Add more olive oil and lemon or vinegar for dressing. Add to yogurt with minced parsley for a dip.Experiment with adding spices and herbs like cayenne, paprika, cumin, parsley, thyme, and tarragon.