Add the garlic and parsley to a food processor. Pulse until roughly chopped.
Add in the egg yolks, dry mustard, salt, pepper and lemon juice. Pulse a few times until combined.
With the food processor running, slowly stream in the oil until well combined and creamy.
I continued to mix for about 30 seconds after all the oil was added.
Refrigerate. Keeps for about 1 week.
