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Roasted-Garlic Aioli
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
Whole Roasted Garlic, 1 bulb, cloves removed
1/2 teaspoon coarse salt
3 large egg yolks
1/2 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
Cook's Notes
Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Roasted-Garlic Aioli
Recipe Summary
Yield: Makes about 1 cup
Gallery
Roasted-Garlic Aioli
Roasted-Garlic Aioli
Roasted-Garlic Aioli
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- Whole Roasted Garlic, 1 bulb, cloves removed
- 1/2 teaspoon coarse salt
- 3 large egg yolks
- 1/2 teaspoon Dijon mustard
- 3/4 cup olive oil
- 1 teaspoon coarse salt
- 1 tablespoon fresh lemon juice
Directions
In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks; stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice.
- Step 1
- Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice.
Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice.
Cook's Notes
Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Store in an airtight container in the refrigerator up to three days. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted-Garlic Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted-Garlic Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
