Step 1

Preheat the oven to 425° F.

Step 2

Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap the foil to form a tight pouch around the garlic.

Step 3

Roast for 35-45 minutes, until the garlic is lightly browned and tender.

Step 4

Remove from oven and allow to cool. Squeeze the pulp from the skins (you’ll need 1/3 cup).

Step 5

In a food processor, combine the roasted garlic, mayonnaise, lemon juice, salt. Pulse until well combined. Taste and adjust the seasoning if needed.

Step 6

Refrigerate to allow the flavors to meld together.

Step 7

Can be made 1 day ahead. Cover and chill.

Step 8

Aioli can be kept in the refrigerator for up to 5 days.