Preheat oven to 350-degrees F. 

Place the head of garlic on a square of foil large enough to wrap around it. Drizzle the 1 tbsp. olive oil over the garlic head and rub it around to coat the garlic fully with oil. Wrap the foil, loosely, around the head and place in the oven. Bake about 45 minutes or until the garlic inside is soft. Unwrap and allow to cool (you can even roast the garlic the day before).

When the garlic is cool to the touch, cut the entire head in half - across or horizontally - to expose the golden gems inside. You can hold the cut side above a bowl and squeeze gently to pop each half-clove out. You can also use a small spoon to scoop them out.

There you have roasted garlic, a lovely accompaniment to many things but we will transform it further - into aioli. Aioli is essentially homemade garlic mayonnaise. I roast my garlic because it is less intense and slightly nutty. The traditional French method uses raw garlic. I prefer the roasted but if you are a traditionalist, use 2 tsp. grated or finely chopped raw in place of my mellow bulbs.

On with the aioli:
Place all your roasted garlic, the lemon juice, salt, egg yolk and pepper in a food processor or blender.

Switch your appliance's speed on medium and, using the opening in the lid, drizzle the oil in slowly. I use a measuring cup with a spout to make this easy. Just a thin strand of oil constantly flowing in & you'll see it emusify or turn from oil into what looks like - and is - mayo.

This could take a little patience but it is worth it. When you've slowly drizzled in all the oil, switch off the machine. Transfer the aioli to a bowl for immediate service or, if making more than a few minutes ahead, refrigerate it until you're ready to eat.