Roasted Garlic Aioli Recipe

1. 1

   Heat the oven to 375 degrees F and arrange a rack in the middle.

2. 2

   Peel any loose outer skins from the garlic head and cut off the top quarter to expose the cloves.

3. 3

   Place the head cut-side up on a piece of foil, drizzle with 2 teaspoons of the olive oil, and wrap tightly to form a foil packet.

4. 4

   Place on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes.

5. 5

   Remove from the oven, open the packet, and let the garlic sit until its cool enough to handle.

6. 6

   Squeeze the roasted cloves from their skins into a small bowl.

7. 7

   Place the roasted garlic, mustard, and egg yolk in a food processor fitted with a blade attachment.

8. 8

   Process until evenly combined, about 10 seconds.

9. 9

   With the motor running, slowly add the remaining 1/2 cup olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes.

10. 10

    Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed.

11. 11

    Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all of the ingredients are evenly incorporated.

12. 12

    Let the aioli sit for at least 30 minutes before using.

* Per serving · 4 servings · Values may vary.

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