This is one I stumbled on by accident then refined:
6 egg yolks (cold)
Into food processor
Pinch of salt
t home made mustard
t white sugar
two cloves of blanched garlic (I think raw would be too much heat)
Processor on lowest speed
Slowly drizzle in any OO you like until the consistency is like heavy cream
Dash of something you like the taste of like Mirin/Ponzu etc. I put in a few drops of Lea&Perrins Worcestershire sauce. Basically an aioli with hard boiled egg yolks instead of raw. Takes the risk of the damn aioli breaking...which it seems to do too often although I follow the method carefully. Anyway.
Do you have a sauce you make that's 'your own' and would like to share?
It goes great with any salad on fish on steak IMO.