Set your oven to 400°F (200°C) to prepare for roasting the garlic.

Peel away the outer layers of the garlic bulb without separating the cloves. Slice off the top to expose the tops of the cloves. Place the bulb on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.

Roast the foil-wrapped garlic in the preheated oven for 30-40 minutes until cloves are soft and golden brown.

Remove garlic from oven and allow it to cool slightly. Squeeze the roasted garlic cloves out of their skins into a small bowl.

Mash the roasted garlic cloves with a fork until creamy and smooth.

In a separate bowl, mix the mashed garlic with mayonnaise, lemon juice, and Dijon mustard. Stir well to blend evenly.

Add salt and pepper to taste, adjusting the seasoning as needed to balance flavor.

Optionally, stir in or sprinkle chopped parsley or chives for color and fresh flavor.

Transfer the aioli to a container, cover, and refrigerate for at least 30 minutes to meld the flavors.