With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Slice the top off the garlic bulb, drizzle with oil and wrap in aluminum foil. Bake for about 45 minutes or until the garlic is tender. Let cool. Squeeze the garlic out of it skin.
In a blender or small food processor, purée the garlic with the egg, lemon juice, mustard, and honey until smooth. Season with salt and pepper. Add the oil in thin stream, blending until creamy. Season with salt and pepper. If the texture seems too stiff, add a little cold water.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.