Marcie's Aioli Recipe

I developed this recipe for Aioli as my husband cannot handle raw or fresh garlic;  roasting it brings out the sweetness and renders it mild and luscious.  We use it on steaks as a garnish or a dollop on escargot is divine.  It also can be put up in small bottles and processed for 30 minutes in boiling water.  Makes an unusual gift for the hostess of the next party!