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Roasted garlic allioli
Recipe can be doubled
1/8 cup roasted garlic, mashed into paste
1/2 egg yolk
1/4 cup EVOO
1/4 cup vegetable oil
1/2 Tbsp plus 1/2 tsp fresh lemon juice
water
Salt and pepper
Place the roasted garlic and 1/2 egg yolk in a blender or mixer bowl and blend together. Add the lemon juice and blend. SLOWLY, a few drops at a time in the beginning, add the oils to form an emulsion. Once the emulsion has formed, oil can be added in a thin, steady strem. Season with salt and pepper to taste. Add water if and as needed to form a mayo consistency. Keep refrigerated and use within 2 days.
To roast garlic, peel about 1/3 to 1/2 cup garlic cloves, place in a small ramekin, add a couple pinches of dried thyme, a pinch of dried rosemary, and 5-6 black peppercorns. Cover with EVOO. Cover ramekin tightly with foil and bake at 300 F for about an hour. Allow to cool.
Recipe can be doubled
1/8 cup roasted garlic, mashed into paste
1/2 egg yolk
1/4 cup EVOO
1/4 cup vegetable oil
1/2 Tbsp plus 1/2 tsp fresh lemon juice
water
Salt and pepper
Place the roasted garlic and 1/2 egg yolk in a blender or mixer bowl and blend together. Add the lemon juice and blend. SLOWLY, a few drops at a time in the beginning, add the oils to form an emulsion. Once the emulsion has formed, oil can be added in a thin, steady strem. Season with salt and pepper to taste. Add water if and as needed to form a mayo consistency. Keep refrigerated and use within 2 days.
To roast garlic, peel about 1/3 to 1/2 cup garlic cloves, place in a small ramekin, add a couple pinches of dried thyme, a pinch of dried rosemary, and 5-6 black peppercorns. Cover with EVOO. Cover ramekin tightly with foil and bake at 300 F for about an hour. Allow to cool.