Cook the bacon in a saucepan over low heat to render the bacon fat (about 8-10 minutes).  The bacon should be tender.  Strain the bacon and reserve the fat.  Cool the fat to room temperature and reserve the bacon in the refrigerator to fold into the finished sauce.

In a food processor, puree the egg yolks and garlic.  In a steady stream, slowly drizzle in the begetable oil and then the bacon fat.  if the aioli is too thick, thin it out with water, 1 tablespoon at a time.  Fold the bacon into the sauce, add the lemon juice and season the aioli to tyaste with salt and pepper.  (This sauce can be stored chilled for up to 7 days).  Makes 1 1/2 cups