Roasted Garlic Aioli

Ingredients

• 1 tablespoon dijon mustard 
• 0.3 cup pasteurized eggs 
• 1  garlic bulb 
• 3  juice of lemon 
• 6 ounce marinated artichoke hearts ()
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 15 servings pepper freshly ground to taste
• 0.5 cup safflower oil 
• 15 servings sea salt to taste

Equipment

• food processor
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 40
2. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400 for about 45 minutes or until soft.
3. Remove from oven, and let cool; squeeze pulp from garlic cloves.
4. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.
5. Quick Tip: Use about 1 cup of good-quality mayonnaise in place of eggs and oil.