*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
I use a mortar and pestle for breaking up the garlic as you get the most flavour out that way. After I do that, I transfer the garlic to a largish bowl and whisk in the mustard. Remember, your eggs must be at room temperature. If not, the sauce will risk separating. So, when you take your eggs out of the fridge, separate the yolks from the whites and leave the yolks in a bowl to come to room temperature. This will take about 30 minutes. Once the eggs have reached room temperature, whisk them into the mustard and garlic. Whisk until it is slightly frothy. Now it it time to add about 1/2 of the olive oil. Do this slowly, and whisk as you pour. It is important to keep whisking, otherwise it may not set properly. Add your lemon juice and whisk it again. Then you slowly pour and whisk in the remaining olive oil. Finally, you whisk in the ingredient of all sins, mayonnaise. Season with salt and you are all done. Like I stated previously, mayonnaise is considered a cheating way of making alioli sauce, but sometimes we need to break tradition, right?