Ingredients

 

Method
  1. Bake garlic on a small oven tray at 180C for 30 minutes, until very soft. Set aside to cool. 
  2. Squeeze garlic from the skins into a small food processor. Add egg yolks and a pinch of salt. Process until creamy. With motor running, add oil in a thin steady stream, until mixture is thick. Add lemon juice and pulse to combine. 
  3. Store in an airtight container in the refrigerator for up to 1 week. 

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