Roasted Garlic Aïoli
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.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
With a mortar and pestle: In a large mortar, mash the garlic cloves and salt with a pestle until combined. Add the egg yolks; stir until combined. Stir in the mustard. Pour in the oil a few drops at a time, stirring until emulsified. Stir in the lemon juice. With a food processor: Process the garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With the machine running, pour in 1/4 cup oil in a slow, steady stream; process until the mixture is slightly thickened, about 10 seconds. With the machine still running, pour in the remaining 1/2 cup oil in a slow, steady stream; process until the mixture is thick. Stir in the lemon juice.
