1 head garlic

1 tablespoon olive oil

½ cup mayonnaise

1 tablespoon lemon juice

½ teaspoon Dijon mustard

Salt and pepper, to taste

Parsley or chives, chopped (for garnish)

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Preheat oven to 400°F (200°C).
Peel away the outer layers of the garlic bulb, leaving the cloves intact. Slice off the top to expose cloves and place on aluminum foil.
Drizzle exposed cloves with olive oil and wrap tightly in foil.
Roast for 30–40 minutes until cloves are soft and golden.
Let cool slightly, then squeeze roasted cloves out of skins into a small bowl.
Mash roasted garlic with a fork until smooth.
In a separate bowl, combine mashed garlic, mayonnaise, lemon juice, and Dijon mustard. Mix well.
Season with salt and pepper to taste. Adjust seasoning as needed.
If desired, garnish with parsley or chives.
Transfer aioli to a container, cover, and refrigerate for at least 30 minutes before serving.

Store in an airtight container in the refrigerator for up to 4 days.

For a vegan version, replace mayonnaise with vegan mayo or cashew cream.

Blend in a food processor for a smoother texture.

Not recommended for freezing, as mayonnaise may separate.