Mince the garlic finely.

In a small bowl, combine minced garlic, Dijon mustard, and slightly beaten egg yolks.

Stir until well blended.

Combine vegetable and olive oils in a separate container.

Slowly add the oils to the garlic mixture, starting with a drop at a time, while constantly beating.

As the mixture thickens, add oil a little faster, continuing to beat until the mixture is smooth and emulsified.

Add the lemon juice, salt, and pepper or lemon pepper.

Mix well to combine.

Refrigerate for at least 5 minutes to allow flavors to meld.

Serve with pita bread or potato skins.