Barbara Adams: Roasted Garlic Aioli, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Roasted Garlic Aioli
Recipe

You can use this potent aioli anywhere you’d like a creamy burst of roasted garlic flavor; spread on a sandwich, alongside grilled fish or chicken, or as a delicious dip for garden veggies.

Ingredients

Serves Approximately 1 1/2 cups

2	heads	garlic, roasted
2		egg yolks*
1	teaspoon	Dijon mustard
2	teaspoons	white wine vinegar
1/4	teaspoon	freshly ground black pepper
1	tablespoon	Italian parsley, chopped
1	cup	oil**

* Uncooked egg yolks may carry the risk of salmonella.
** Use mild olive oil, corn, or peanut oil.

Directions

Remove the pulp from the roasted garlic by squeezing each clove.
Combine the garlic, egg yolks, mustard, vinegar, salt and pepper in a bowl and mash to form a smooth mixture. Add the parsley and stir well.
Whisking constantly, drizzle the oil into the yolk mixture in a thin, steady stream to form a thick emulsion.
Serve immediately or store in the refrigerator.

Preparation time: Approximatel 1 hour and 5 minutes.

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	How To:
	Roast Garlic Make an Emulsion

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