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1.
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Make a paste of the garlic and salt in a mortar and pestle, by working the pestle around slowly, always in the same direction, in the mortar.
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If you don't have a mortar and pestle, either finely mince the garlic with the salt, transfer it to a medium-sized bowl and press on it with a wooden spoon until it makes a rough paste, or simply mince the garlic and salt together in a food processor.
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2.
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If you used a food processor to mince the garlic and salt together, transfer the mixture to a medium-sized bowl.
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Whisk in the mustard, then the egg yolks until blended with the garlic and salt then, using either the mortar or a whisk, add 1/4 cup (60ml) of the oil very slowly in a fine, fine stream, until the mixture becomes thick.
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Don't add the oil too quickly or the mixture will not emulsify.
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3.
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Add the lemon juice and the water to the olive oil and garlic mixture, then add the remaining oil very, very slowly, whisking or turning the pestle constantly.
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The aioli will gradually thicken to the consistency of a light mayonnaise.
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If it becomes very thick, like a commercial mayonnaise, add additional warm water, a teaspoon at a time, until it is the consistency you like.
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Generally, however, you shouldn't need to add any additional water.
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4.
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Taste for seasoning, and adjust with salt if necessary.
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Aioli will keep for several days in the refrigerator, in an airtight container, but it is best served within 24 hours of being made.
