Aioli

Ingredients: 

4 cloves garlic, minced 
2 egg yolks 
1 cup extra virgin olive oil 
2 teaspoons lemon juice 
salt to taste 
ground black pepper to taste 

Directions: 
1 In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.


Roasted Garlic Aioli

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.