Roasted Garlic-Lemon Aioli

This is a staple for my condiment shelf as it replaces mayonnaise but tastes like heaven. It's quick to make and lasts about a month (although we always eat it well before then!) It's the perfect addition to any sandwich, and can be changed with other flavors for more specific styles.

Roasted Garlic-Lemon Aioli

Yields: 2 Cups
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

1 1/3 Cup extra virgin olive oil
1 head garlic
1 1/2 Tbsp dijon mustard
2 egg yolks
1 Tbsp warm water
juice and zest from 1 lemon
1 tsp kosher salt
1/4 tsp thyme

• Preheat oven to 350 degrees
• Cut off top of garlic head, drizzle exposed garlic with olive oil and sprinkle thyme on top.
• Bake for 45 minutes, or until garlic is soft and fragrant.
• Let garlic cool for 10 minutes
• Remove skin from garlic and finely chop.
• Combine the roasted garlic, mustard, and salt in a food processor and blend until smooth.
• While the food processor is still running, beat in the egg yolks.
• Keep the machine running, and slowly, almost drop by drop, add 1/4 Cup of the olive oil.
• Add the lemon juice, zest, and water.
• Continue adding the remaining olive oil at a very slow drizzle.