Put the cloves, salt and lemon juice into blender or processor and blend at high speed until combined, about 30 seconds. 

Add the eggs and process for no more than 10 seconds (if you process too much it prevents adequate emulsification). 

With the blender running, very slowly add the oil, in a think trickle at first and more aggressively as the mayonnaise thickens. When stiff, add salt to taste. At this point you could also dress it up by adding basil or anchovies etc.