Preheat oven to 180C fan forced. Wrap garlic in foil and cook for about 45 minutes, until very soft when pierced with a skewer.

Remove from oven, unwrap and allow to cool a little before removing the garlic cloves from their papery skins. They should pop out easily with a gentle squeeze.

Put eight cloves in a food processor with the egg yolk and a pinch of salt and blend. With the motor running, slowly add the oil, a little at a time, until you have a smooth creamy consistency, like mayonnaise. Add lemon juice to taste and season with black pepper.

Note: leftover roasted garlic can be stored in a container in the fridge and used in place of raw garlic in other recipes.