Roasted Garlic Aioli

Who loves aioli? I do & I love it garlicky…. Is that a word? It should be. How else can one be expected to describe the strength of garlic-ness of something? On a scale of not-very-garlicky to it-will-keep-the-vampires-away-for-weeks, I like mine closer to the repelling Edward Cullen end of the spectrum. Mainly because I find him completely ‘meh’, pasty & angsty but that is a whole other discussion. Eat this aioli, it’s delicious & garlic is great for the immune system.

4-8 cloves roasted garlic (depending on how ‘garlicky’ you like it, I added 8 but I love garlic)

4 egg yolks (or 2 whole eggs)
1 tbs Dijon mustard
1 1/2-2 cups oil (olive, macadamia or coconut)
Pinch salt
2 tbs lemon juice
2 tbs apple cider vinegar

This is basically an extra-delicious mayo. Add the eggs to the food processor & blend until creamy. Add the lemon juice & ACV & blend again to combine. Now with the food processor still running slowly start to dribble the oil in. Like almost drop by drop. That slow. If you are bored $hitless you have the timing of oil drizzling perfect. Hang on, it won’t be much longer. The mix should start to thicken & resemble a mayonnaise. Keep dribbling the oil in until you reach a consistency you like, then add in all the remaining ingredients & blend well to combine. Store in an airtight jar in the fridge for up to a week….. Or just make a massive batch of my Sweet Potato Fries and dunk them in this gear.

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