Made this up yesterday. I have tried a few other times and never had the patients to poor the oil in slowly so you don't break your emulsion and it mostly failed but yesterday it went well.
Recipe Ingredients:
✓3 egg yolks (for safety reasons, use pasteurized eggs)
✓1 pint of extra virgin olive oil
✓8 cloves of garlic
✓2-3 tsp lemon juice
✓1 tsp kosher salt or to taste
✓1 tsp cayenne pepper
✓2 tablespoons Sriracha
Preperation:
✓Let all your ingredients come to room temperature.
✓In a small bowl, mash the garlic and salt together until they form a paste.
✓Add the egg yolks and whisk vigorously until mixture is smooth.
Note: I use a food processor. You can use a blender or hand mixer for this. Much easier
✓Now with the mixer, blender of food processor going at full speed (or your arm whisking as hard as it can) add the olive oil very slowly, as little as a drop at a time.
✓When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break the emulsion.
✓When the aioli thickens, add a bit of the lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets to thick. (I like mine thicker but the lemon adds flavor so its a toss up)
✓At this time you can add remaining ingredient's (there is no right or wrong ingredients, just experiment with it
)
In the food processor 
Slicing the Lox nice and thin
Should have made more 
