Roasted Garlic Aioli

Steps

1. Preheat the oven to 425°F / 218°C
2. Shear the stem end of the garlic so that most if not all of the cloves have been cut through and exposed.

3. Place the garlic in a small oven safe bowl with a lid if you have one. Or do as I do, and make a small tin foil boat. Sprinkle the garlic with salt and lightly pour some olive oil, like 1 tbsp, only enough to cover the garlic in oil. But it's only covered in oil, not submerged in a small pool!
4. Cover the garlic completely with an oven safe lid or twist up the tin foil to accomplish the same thing
5. Place on a cookie or pyrex sheet in case any oil gets out and put in the oven for 45 minutes
6. After roasting for 45 minutes, remove the garlic from the oven and allow it to cool completely.
7. Once completely cooled, squeeze the cloves into a medium sized bowl and mash them into a smooth paste
8. Add the mayonnaise, lemon juice, dijon, and worcestershire sauce and mix thoroughly
9. Chill in the refrigerator for at least 30 minutes for the flavors to meld.

Ingredients

• If you really love garlic, use 3 heads. Or else start with 1-2
• 1 Cup or 230 grams of mayo. I like the olive or avocado oil editions.
• 1 Tbsp freshly squeezed lemon juice 
• 1 tsp Dijon Mustard
• 1 tsp Worcestershire sauce