Roasted Garlic Aioli
From Mustards: Napa Valley Cookbook (Canada, UK), by Cindy Pawlcyn.
http://www.ochef.com/r84.htm

Ingredients:
1 large head garlic
2 tablespoons extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
1/4 cup water
1/4 teaspoon salt
Pinch of ground cayenne pepper
1-1/2 cups extra virgin olive oil

Instructions:
To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin
slice off the very top of the head of garlic to expose the tops of all
the cloves. Set the garlic head in a shallow baking dish. Pour the oil
slowly over and into the head. Season with the salt and pepper. Cover
the pan with aluminum foil and bake for 1-3/4 hours, until the garlic
is very soft and tender. Don't rush it; older garlic may take longer.
Drain and reserve the oil, and set the garlic aside.

When cool, squeeze the pulp out of the roasted garlic into a food
processor or blender and add the egg yolks, garlic, lemon juice,
water, salt, and cayenne pepper. Purée until smooth. With the motor
running, add the reserved roasting oil and the additional 1-1/2 cups
oil in a slow, steady stream and continue processing until emulsified.

Yield: Makes about 2 cups


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