This recipe also works with black garlic - there is no need to roast the garlic first.
1 head of garlic
1 egg yolk
Pinch of sea salt
150ml mild-flavoured oil (olive, grapeseed or vegetable)
Lemon juice to taste
Preheat oven to 180C fan forced. Wrap garlic in foil and cook for about 45 minutes, until very soft when pierced with a skewer.
Remove from oven, unwrap and allow to cool a little before removing the garlic cloves from their papery skins. They should pop out easily with a gentle squeeze.
Put eight cloves in a food processor with the egg yolk and a pinch of salt and blend. With the motor running, slowly add the oil, a little at a time, until you have a smooth creamy consistency, like mayonnaise. Add lemon juice to taste and season with black pepper.
Note: leftover roasted garlic can be stored in a container in the fridge and used in place of raw garlic in other recipes.