Roasted Garlic Aioli

Roasted Garlic Aioli

Servings: 20

Time: 1.5 hours

Ingredients

• 15 Cloves of Garlic
• 2 cups of Extra Virgin Olive Oil
• 1 egg yolk
• 1 tspn vinegar
• 1/4 cup Chopped Parsley
• To Taste Salt & Pepper

Directions

1. Simmer the peeled cloves of garlic in the Extra Virgin Olive Oil on the stove top for about an hour. You don't want to get the Extra Virgin Olive Oil to hot because it will burn the garlic
2. Place the the Extra Virgin Olive Oil with the roasted garil into a bowl and then place in your freezer for 10-15 minutes to cool. If you use the Extra Virgin Olive Oil when it is too hot it will "break" the aioli
3. While the Extra Virgin Olive Oil is in the freezer take the egg yok and vinegar and whisk in a medium size bowl. You can always whisk the egg over a double boiler for a few minutes if you do not want to use a raw egg.
4. Remove the garlic cloves from the Extra Virgin Olive Oil.  Slowly add the Extra Virgin Olive Oil to the egg mixture. Add a tablespoon at a time and whisk briskly. This is important so the egg can bind to the Extra Virgin Olive Oil.
5. Once all the Extra Virgin Olive Oil is mixed in. Blend up the garlic and then whisk into the aioli to get an even heavier garlic taste. Whisk in the chopped parsley, salt, and pepper.
6. Refrigerate and use as a condiment on a favorite dish.

ihoo's Chef Beth's Notes:

• Aioli is also another fancy term for mayonaise. Traditionally aioli is made up off garlic and Extra Virgin Olive Oil, but you can get creative by roasting it, adding other fresh herbs,  or using any other spice besides garlic.
• It is always important to add the Extra Virgin Olive Oil slowly or the sauce will break. Once this happens it is VERY hard to get it to bind again.
• As for the vinegar. Any will really do. I typically use a white vinegar so I dont alter the color of the aioli. Go for something flavorful like champagne vinegar.