Aioli is essentially mayonnaise, enhanced with the earthy, strong flavour of roasted garlic. It therefore requires a whisk with a strong hand, or a good electric beater, but also a good dose of patience. Starting with your egg yolks, mustard and lemon juice, the initial stages are easy combination. The art of a good mayonnaise lies in gradually adding oil. Should you go too fast, the oil and eggs will part company rapidly. So go slowly. Respect the marriage of these two ingredients - it can't happen in a flash!
2 heads of garlic - cut in half
1 tblsp Olive Oil
2 egg yolks
2 tblsp lemon juice
1 tblsp Dijon Mustard
Sea salt and cracked black pepper
375 ml Elianto or sunflower oil
Preheat oven to 180C. Drizzle the garlic with olive oil and place, cut side down, on a baking tray lined with baking paper. Roast for 30 - 35 minutes or until soft. Whilst the garlic is cooking, start with your basic mayo. Beat the egg yolks. Add the lemon juice and mustard, salt and pepper. Beat until pale, then start to add your sunflower oil very slowly. Keep the whisk going (this is hard work if you're doing it by hand, but the best thing to do is roll up a tea towel and twist it into a circle shape. Place your bowl in the tea towel nest, and it'll stay still! Keep whisking, and keep a steady drizzle of oil pouring into the mixture. You should see it start to thicken up and get paler in colour. Continue until all the oil is used up. Then squeeze the cooked garlic out of it's skins and mash with a fork. Fold into the mayo. Chill until needed.