Roasted Garlic Mayonnaise

• 5 garlic cloves
• 3 large egg yolks
• 2 cups light-flavored olive oil
• 1 to 2 teaspoons fresh lemon juice
• Kosher salt to taste
• Cayenne pepper to taste

1. To roast the garlic, preheat the oven to 450 degrees.
2. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil.
3. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife.
4. Mash the cloves and set aside.
5. Make a mayonnaise by whisking the egg yolks well in a mixing bowl.
6. Add half the olive oil, drop by drop, whisking constantly.
7. Add the remaining olive oil in a slow, steady stream, whisking constantly.
8. Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine.
9. Add kosher salt and cayenne pepper to taste.
10. Add remaining lemon juice according to taste.

garlic, egg yolks, lightflavored olive oil, lemon juice, kosher salt, cayenne pepper

Taken from cooking.nytimes.com/recipes/3865 (may not work)