1Place a rack in the middle position, and preheat oven to 400f (205c).
2Take a whole bulb of garlic, and cut the top off the garlic, about 1/4 inch.
3Place the garlic bulb on a parchment-lined baking sheet, and drizzle some extra virgin olive oil over the top of the garlic.
4Wrap the parchment paper around the garlic bulb, and twist to seal.
5Place into the preheated oven, and bake for 30 to 35 minutes. The cloves should be soft.
6Remove three of the cloves, and extract from the skin.
Save the additional garlic for another use… Like spreading on toast… YUM.
7Add egg yolk, lemon juice, vinegar, mustard, salt, black pepper, and baked garlic to a food processor, fitted with an S-blade.
8Blend at high speed, until the color of the mix is bright yellow, about 1 minute.
9With the blender set to high speed, very slowly (drop by drop) add the oil, until the mayonnaise is thick, about 8 minutes.
10Chef's Tip: Do not rush the adding of the oil, if you add it too fast, it won't emulsify properly.
11Cover and chill.
12Chef’s Note: Fresh aioli tastes wonderful, and you're not going to miss all those preservatives one tiny bit; however, what you gain in health and taste, you lose in shelf life. You can make this aioli up to two days before use… no more.