Roasted Garlic Aioli


Roasted Garlic Aioli

Part of Ep. 2102 The Eyes Have It

Credit: Courtesy of Peter Sandroni, La Merenda Restaurant, Milwaukee


1 tsp. Roasted garlic puree
1 tsp. Dijon mustard
1 egg, whole
1 egg yolk
1 1/4 cups Olive oil
To taste - Salt


1. In a food processor add garlic and Dijon mustard and pulse the processor until well incorporated, about 20 second
2. Add whole egg and egg yolk and pulse for 20 seconds
3. Slowly add olive in a very slow, steady stream
4. Adjust seasonings
5. Place in air tight container and put in cooler


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


Share this page