Aioli Sauce - cooking recipe

Ingredients

3 cloves garlic, crushed (we use the Dr. Sakai kind, milder smelling)
2 egg yolks, gently boiled, 5 to 6 minutes
coarse/sea salt to taste
1 tsp. Dijon mustard
1 1/4 c. olive oil, at room temperature
2 Tbsp. lemon juice

Preparation

With marble mortar and pestle or blender (less gourmet), crush garlic cloves to paste.
Add egg yolks and salt; work in the mustard.