Makes about 250ml/1 cup
2 egg yolks
5 garlic cloves, crushed to a paste
1 teaspoon Dijon mustard
about 200ml/scant 1 cup olive oil
lemon juice, to taste (a good squeeze at least)
salt and freshly ground black pepper
Place the egg yolks, garlic, mustard and a big pinch of salt in a small bowl and beat together using a balloon whisk.
A couple of drops at a time, add 1 tablespoon of the oil, whisking quickly to get the emulsion going. Slowly add the rest of the olive oil in a slow stream, whisking all the time, until fully emulsified. You can add a couple of tablespoons of water if you want a looser consistency.
Add lemon juice and pepper to taste and store in the fridge, for up to 2 days.