Roasted Garlic Aioli

• 1 bulb whole Roasted Garlic (page 200), cloves removed
• 1/2 teaspoon coarse salt
• 3 large egg yolks
• 1/2 teaspoon Dijon mustard
• 3/4 cup olive oil
• 1 tablespoon fresh lemon juice

1. With a mortar and pestle: In a large mortar, mash the garlic cloves and salt with a pestle until combined.
2. Add the egg yolks; stir until combined.
3. Stir in the mustard.
4. Pour in the oil a few drops at a time, stirring until emulsified.
5. Stir in the lemon juice.
6. With a food processor: Process the garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds.
7. With the machine running, pour in 1/4 cup oil in a slow, steady stream; process until the mixture is slightly thickened, about 10 seconds.
8. With the machine still running, pour in the remaining 1/2 cup oil in a slow, steady stream; process until the mixture is thick.
9. Stir in the lemon juice.

garlic, coarse salt, egg yolks, mustard, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-aioli-393259 (may not work)