Roasted Garlic Aïoli

Name: Roasted Garlic Aïoli
Yield: makes about 1 cup
Ingredients: 1 bulb whole Roasted Garlic (page 200), cloves removed; 1/2 teaspoon coarse salt; 3 large egg yolks; 1/2 teaspoon Dijon mustard; 3/4 cup olive oil; 1 tablespoon fresh lemon juice

January 26, 2012

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

Cooks' Note

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe notes

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