In a food processor, combine the egg yolks, dry mustard, water, a large pinch of sea salt and a few turns of freshly ground black pepper. Pulse a few times to combine and break up the yolks. While the machine is running, slowly stream in the canola oil until the aioli comes together. Finally, pulse in the roasted garlic and lemon juice**. Taste the aioli and make adjustments. You might need to add more lemon juice, salt or pepper. If you find that the aioli is too thick, simply pulse in some water until you reach the right consistency.