Cut the top of the garlic bulb and cover with melted chicken fat, roast in the oven at 200 degrees for 25 mins

Once cooled, squeeze the garlic to extract the innards, discard the casing

Add to a food processor along with the eggs and water, blend until smooth

Start adding the oil through the lid very slowly, pausing to check consistency periodically

Once the sauce thickens to a mayonnaise consistency, add the lemon juice, vinegar, mustard and worcestershire sauce

Blend again to mix, taste and season