Method

• 1.
  Grind garlic and 1/2 teaspoon salt to a paste using a mortar and pestle (or put garlic and salt on a chopping board and chop and mash with a heavy knife until a paste forms).
• 2.
  Put garlic paste in a bowl or blender, add egg yolks and mix well. Combine oils, and slowly, drop by drop, add to egg yolks, whisking or blending until mixture is very thick. Use immediately or transfer to a clean, airtight glass jar and refrigerate for up to 2 days.