roasted garlic aoili (SIP) mayo base recipe

For the base mayonaise recipe: 8 egg yolk. 12 tsp lemon. 8 tsp vinegar. 2 tsp dijon. 2 tsp salt. Pepper to taste. 6 cups neutral flavored oil. For the "garlic aoili": 1/2 gallon garlic cloves. canola oil to cover. aluminum foil and a hotel plan. Method follows towards the end but in reality this should be done at least several days in advance. Place all ingredients in mixer except for the oil. With machine running on high slowly add oil making an emulsification. Season again and package. For the roasted garlic aoili the only difference is that at the end you add roasted garlic puree. (Place several cups of peeled garlic cloves in a small hotel pan. Cover with canola oil, cover with foil and cook until very very soft. Remove the foil and roast for an additional 30 minutes to gain a little bit of color. Remove from oil, let cool. Puree through blender or push through a tamis or chinoise. Save the garlic infused oil for dressings or for re use next batch. (I use whole garlic cloves done the exact same method. Pushing through a tamis when cool enough to work with. To myself this provides a superior product but both methods will result in a very nice garlic puree.) For a garlic aoili, once the base recipe has been made place in a large bowl. With a wisk add garlic puree until desired flavor is accomplished. Finish with fresh lemon juice or zest. Cover and store properly in refrigerator for n up to 2 weeks. (The base is limet less in the flavors that can be added)