Preheat oven to 375°F.

Slice off the top quarter or third of each head of garlic, exposing the individual cloves of garlic. Place each head of garlic on its own square of tin foil, cut side up. Drizzle each bulb with a tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Close the foil up around the garlic and roast until soft and golden brown (about 45 minutes). Let cool. Squeeze the soft, roasted cloves out of their skin into a small bowl and set aside.

In a food processor, combine the egg yolks, dry mustard, water, a large pinch of sea salt and a few turns of freshly ground black pepper. Pulse a few times to combine and break up the yolks. While the machine is running, slowly stream in the canola oil until the aioli comes together. Finally, pulse in the roasted garlic and lemon juice**. Taste the aioli and make adjustments. You might need to add more lemon juice, salt or pepper. If you find that the aioli is too thick, simply pulse in some water until you reach the right consistency.

Cover and store in the refrigerator.