Preheat the oven to 400°F (204°C).
Slice the top off a head of garlic to expose the cloves. Place on a piece of aluminum foil.
Drizzle with avocado oil and sprinkle with salt and pepper. Wrap tightly in the foil.
Roast in the oven for 30 minutes until soft.
In a bowl, combine 1/2 cup of mayonnaise with the juice of half a lemon. Whisk together until smooth.
After roasting, let the garlic cool slightly, then squeeze the cloves from their skins onto a plate.
Mash the cloves into a paste and mix into the aioli base. Season with additional salt and pepper to taste.
Cover and refrigerate the aioli for at least 30 minutes to allow the flavors to meld.
Serve chilled as a dip, spread, or condiment.
