To roast garlic cloves, wrapped garlic in a lightly oiled foil and bake for about half hour in hot oven.
Add the roasted garlic into a blender with the egg yolks, mustard, sugar, salt, pepper and tarragon vinegar and blend until well combined.
Then slowly drizzle in the oil while the blender is on. Once the aioli has reached a thick mayonnaise consistency, it is ready.
Whisk in water at end to thin it a little if desired.
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