Roasted Garlic Aioli
Serve this tangy, rich, creamy, garlicky dip with crusty French bread, grilled artichokes, with seafood, or alongside a charcuterie board.
1 egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
1 cup grapeseed oil
all of the cloves from a roasted head of garlic, cooled to room temperature*
juice from 1 lemon
salt and pepper, to taste
*Read our blog post about roasting garlic here.
- Beat egg yolk, vinegar, and mustard in a small bowl. Whisk in oil very slowly to make a thick mayonnaise. Whisk garlic cloves with the mayonnaise until smooth. Start with juice from half of the lemon. Taste and add salt, pepper, and more lemon if desired. Serve.
Yield: 4 servings