Place garlic, jalapeños and salt into TM bowl and chop 5 sec/speed 9.
Add egg yolks, jalapeño juice and vinegar and mix 1 min/37ºC/Butterfly/speed 4.
Remove butterfly, then add oil through hole in lid, MC in place, 4 min/speed 5.
Add lime juice and blend 10 sec/speed 5.
Scrape into sterilised jar and keep in fridge up to 3 weeks.