For the garlic, I took a whole head and sliced the top off it, keeping it intact and just exposing the cloves inside. I actually did three heads, and saved the other two for later after roasting. I placed them in a baking pan, poured oil over them, covered the pan with tin foil and popped them in the over, at 350 F for about 10 - 15 minutes. I would normally have used olive oil, but I was *gasp* running low on it, so I used canola oil instead. Roasted garlic is a lovely thing. It's soft and sweet, and very mildly garlicky.
I made the mayonnaise in the blender. I put 2 egg yolks, a couple tablespoons of dijon mustard, a pinch of salt and pepper, 4 or 5 tablespoons of white wine vinegar, and the roasted garlic, a whole head, each clove squished out of it's skin into the blender. I blended it on medium, and when it was well mixed, I removed the little plastic thingie in the cover of the blender. While the blender was on, I poured a slow drizzled of oil into the blender through the hole in the lid. I used about 1 to 1 1/2 cups of oil.
At this point, magic happens. Yeah, I know it's more like science or chemistry, but I prefer to think of it as magic when the pale yellow egg yolk mixture meets up with the thin stream of oil and turns into a velvety, thick, smooth, garlicky mayonnaise. Heaven in a blender.
I probably should have thinned it out for use in the salad, with a bit of milk or water, but to be honest I didn't think of it until I had dropped a few dollops of it into the lettuce. It still made a lovely dressing, with fresh grated parmesan and croutons. There was lots of the mayonnaise left over. Like I said, magic.
