You can make this garlic mayonnaise with a mortar and pestle or a food processor--weve provided directions for each method.
In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks; stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice.
Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice.
Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.