Basic Aioli

Assemble all the ingredients.
For a different taste, use olive oil instead of sunflower oil.
Pound the garlic in a pestle and mortar until you have a thick pur&eacutee. (If the garlic is mature, it will have a green centre, which you should remove – this part causes garlic to repeat.) In a medium bowl, combine the garlic, egg yolks, salt and mustard.
Use a wire whisk to beat it until the mixture starts to thicken slightly.
Using only half the oil, add it in a thin steady stream, dripping it off the tines of a fork.
Whisk it in slowly.
Once the mixture is very thick, add the lemon juice and then the rest of the oil, whisking until the aioli is thick and creamy.
Cover with clingwrap and chill.
If you used fresh eggs, the aioli will keep in the fridge for a week.