Roasted Garlic Aioli

6 egg yolks
2 whole eggs
1⅔ - 2 c. canola oil
1 lemon, juiced
Salt and pepper, to taste
4 heads garlic, roasted

Combine the egg yolks and whole eggs in a blender container, cover, and puree on medium speed just until the eggs are beaten and combined. Remove the cover from the pour spout and slowly drizzle the canola oil into the eggs in a steady stream until the mixture comes together and thickens. Turn the blender off and remove the cover. Pour the freshly squeezed lemon juice into the blender, sprinkle the mixture with salt and pepper, and add the cloves from the roasted garlic. Replace the cover and puree until the garlic is chopped up and everything is thoroughly combined.