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Roasted Garlic Aioli
From Mustards: Napa Valley Cookbook (Canada, UK), by Cindy Pawlcyn.

Since the early 1980s, people have gone bonkers for any item with "roasted garlic" in its title. I do like it, but only when used with discretion and not in or on everything. Here, it adds its unmistakable flavor to an aioli that would be especially good for making garlic bread, but try it on grilled peppers or roasted potatoes or grilled fish, too. Rare roast beef sandwiches and French fries also come to mind.


1 large head garlic
2 tablespoons extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
1/4 cup water
1/4 teaspoon salt
Pinch of ground cayenne pepper
1-1/2 cups extra virgin olive oil


To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the very top of the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish. Pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don't rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.

When cool, squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne pepper. Purée until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified.

Yield: Makes about 2 cups

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