Finely mince the garlic or use a garlic press to crush it as much as possible.

Combine the oils in a large measuring cup and set them aside.

In a small bowl, whisk together the egg yolks, lemon juice, and mustard, then pour the mixture into a blender.

Partially cover the blender, leaving a small opening (or remove the lid section that allows additions), and set it to low speed.

Gradually add the blended oils, pouring in 1 teaspoon at a time and allowing the blender to run for 5 seconds after each addition, until you've added the first ¼ cup. The mixture should start thickening.

While the blender is still running, pour in the remaining oil in a very thin stream. This process should take at least 2 minutes, pausing occasionally to scrape down the sides. If you can't maintain a steady stream, add 2 teaspoons at a time.

Once all the oil is fully incorporated, the mixture should be thick and pale.

Add the salt and minced garlic, then pulse several times to incorporate.

Transfer the mixture to a glass container and refrigerate until ready to serve.