Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine lemon juice, yolks, dijon and whole grain mustards into a cambro (for use with an immersion blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and smooth.
While blending, form a swirling vortex and add canola oil in a thin steady stream until all oil is incorporated and fully emulsified.
Add Water, as needed, to achieve the consistency of a loose aioli.
Season with salt and pepper. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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