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
| 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.
