Appetizers- Aubergine Cafe's Aioli

1 salted anchovy, filleted4 large cloves garlicpinch sea saltpinch bread crumbs2 organic egg yolks (room temperature)2 cups extra virgin olive oillemon juicewaterblack pepper, ground fineIn a mortar, pound anchovy, garlic, salt, and bread crumbs to a matted, fine paste. Add yolks and mix well with pestle until sticky and tight. Slowly, drop by drop, add the oil, moving the pestle in an even, smooth, circular motion. When mixture becomes too tight, thin with a couple of drops of lemon juice. Add oil again, thinning with a little water the next time, until all the oil has been incorporated. As the volume increases, you may add the oil a little bit faster, making sure you finish with oil so the aioli is thick yet silky. Taste for seasoning; add black pepper and additional lemon if desired. This aioli should taste of garlicand#151;the anchovy and lemon are supporting flavors.