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Mash garlic and salt in medium metal bowl with pestle or back of
spoon until paste forms. Whisk in egg yolks, water, lemon juice,
and mustard. Set bowl over saucepan of barely simmering water
(do not allow bottom of bowl to touch water) and whisk
constantly until mixture thickens and instant-red thermometer
inserted into mixture registers 140°F for three minutes, 6-7
minutes total. Remove bowl from over water. Cool mixture to
room temperature, whisking occasionally, about 15 minutes.
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