Aioli? What's that?

For some time now, I've had craving for fish. So while at Costco we bought a HUGE fillet of salmon. Experimenting with new recipes is always difficult with fish. Because really, what can you do with fish, besides grill or top it with a ton of lemon and butter. So instead of worrying about how to cook it, I focused more on what to top it with. Aioli sounded exotic so I decided to try an make my own.

But what the heck is Aioli?
In my opinion - fluffy goodness!  But really?  Aioli is a classic French dressing that can be served with a variety of foods, that is usually flavoured with crushed garlic.  Classic aioli is made with just olive oil and garlic.  Variations on the recipe include using egg yolks to give the dressing a thick, mayonnaise-like texture.   It can be served at room temperature and used as a dip for fried, vegetables, or as a spread on a sandwich.

1 head garlic
2 large eggs (1 whole egg plus 1 yolk)
1/2 medium lemon, juiced
1 cup olive oil
1 tablespoon Dijon mustard

Prepare roasted garlic
Preheat the oven to 350 degrees.
Cut head of garlic in half. 
Place on foil, drizzle with oil, and wrap foil around garlic, and roast for 45 minutes and set aside.

To make Aioli:
Squeeze the garlic cloves from their skin and place into blender or food processor with egg, egg yolk, mustard and lemon juice.  Puree until smooth.  Slowly add the oil to the mixture until the aioli emulsifies.
Store in an airtight container and refrigerate.

Stay hungry my friend.