1½cupsoil (half peanut oil, half olive oil), at room temperature
Purée the garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add the lemon juice, mustard, and salt and pepper, and process to a smooth paste.
With the machine running, pour the oil very slowly into the mixture in a steady stream. Once all the oil is added, continue blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.