makes 300ml/10fl oz
Put the garlic, egg yolks and pinch of salt into a 900ml/1 1⁄2pt basin with a narrow base. Mix well using a metal spoon.
Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. Once about half the oil is incorporated, start to add in drops of the lemon juice.
When the mixture begins to thicken, you can begin to add slightly more oil at a time. The mixture should become thick and well combined.
Stir in the boiling water to prevent the mayonnaise from separating. Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.