Mince garlic with a chef knife. Sprinkle a pinch of coarse kosher salt or other coarse salt over the minced garlic, then take the side of your knife and carefully press down, smash, and 'smear' the garlic across the cutting board. Do this repeatedly, until the garlic stays together. Or use a garlic press.

In a clean metal, glass, or ceramic bowl, drop in egg yolks and garlic. Whisk well for about one minute, to ensure the thickening agents in the yolk are activated.

Combine both oils in a small bowl, and use a spoon (or a small measuring spoon) to allow one drop to fall into the egg yolks, then whisk in well. Add another drop and whisk in well again. Continue for about 1 tablespoon of oil, and you will notice the aioli begin to come together, become paler, and thicken up enough for the aioli to ribbon (if you lift the whisk, it will fall over itself and take time to level together).

IF YOU POUR THE OIL TOO QUICKLY IT WILL BREAK AND WILL NOT THICKEN NO MATTER HOW MANY EGG YOLKS OR MUSTARD (AN EMULSIFIER) YOU ADD. YOU WILL HAVE TO START OVER.

Once the aioli is becoming thick and pale (about the same viscosity of hollandaise sauce) you can whisk in more oil at a time. I do not suggest more than ½ teaspoon to 1 teaspoon at a time, as you can overwhelm the aioli and it can break.

Continue adding the oil, and it will become thicker and thicker. If it becomes too thick (it will kind of look like an oily frosting) splash in a bit of lemon juice and whisk it in. Continue whisking in oil until all the oil is incorporated.

Give the aioli a taste, and season with lemon juice, salt and pepper to taste.

Keep in an airtight container in the fridge, stays fresh for about 1 week.