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Garlic Aioli

  • yield: Makes about 2 cups

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Ingredients

  • 1 small head garlic
  • 2 cups plus 2 teaspoons extra-virgin olive oil
  • 4 large egg yolks, room temperature
  • 3/4 teaspoon coarse salt
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons heavy cream

Cook's Note

Note: The egg yolks in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Directions

  1. Step 1

    Preheat oven to 375. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 teaspoons oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.

  2. Step 2

    Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered, for up to 2 days; do not leave unrefrigerated for longer than 1 hour.

Source
Martha Stewart Living, July 2007

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