Roasted Garlic Aioli

make it saucy

Chicken, fish, sandwiches, and most definitely potatoes – doctor up just about anything with this glorious garlic sauce. Besides being delicious, it is super versatile. Play with the texture and consistency simply with the addition of a little water.

cooking information

• Yield: 1 – 1½ cups
• Prep Time: 5 minutes

all ingredients

• 5 Heads Roasted Garlic
• 3 Egg Yolks
• 1 Tablespoon Dijon Mustard
• Olive Oil (1/2 -1 cup)
• Salt and Pepper
• Water

recipe instruction

1) Prepare your roasted garlic.
2) Squeeze the garlic from the bulb into your food processor. Add your egg yolks, mustard, salt and pepper. Blend together.
3) While the garlic, egg yolks, and mustard are blending, slowly pour your olive oil into the spout. When it becomes a mayonnaise color and consistency, stop.
4) Taste the aioli, adjust seasonings. If it is too thick for you, turn the food processor on and slowly pour water into the spout until it’s the desired consistency. (If you taste it and it feels like it is missing something, it is acid. I love to serve this with True Lemon-Herb Roasted Potatoes so they complement each other.)
5) Store in an air-tight container in the refrigerator until ready to use.

cooking tips

• If you want to use this as a spread for sandwiches, leave it thicker. For use as a sauce for chicken or roasted potatoes, thin it down with a little water.
• If you are serving this with something else altogether, you can add fresh lemon juice so it’s complete on its own (without the acid from another recipe).