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Preview: Roasted Garlic Aïoliby Curtis W in Rouxbe Videos Homemade mayonnaise flavored with slow roasted garlic. This popular accompaniment goes well with fish, meat and vegetables.
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Step 1: Roasting the Garlic
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Pre-heat the oven to 375° degrees Fahrenheit. Cut the root end off of the garlic, add the olive oil, then wrap in foil.
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Step 2: Making the Mayonnaise
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To make the mayonnaise, secure a bowl using a wet cloth and a large pan to rest the bowl in. Mix the egg yolk and Dijon mustard together. Then very slowly add the oil a few drops at a time, while constantly whisking. Once you reach a mayonnaise like consistency, squeeze in a tiny bit of fresh lemon juice while continuing to whisk. Then add a pinch of salt and white pepper and mix. Now using the back of your knife smash a few cloves of the roasted garlic to the mayonnaise and stir.
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Notes
Even though we're only using two cloves, it's easier to roast a whole bulb of garlic. The extra roasted garlic you can serve with crackers and Boursin cheese for a quick and easy appetizer.
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Comments
I know this one as "alioli", which according to wikipedia, it's the Catalan pronunciation. Our family recipe is somewhat simpler than this one as we don't roast the garlic and don't use mustard. But the alioli simply goes fantastic with fish or just spread on good bread. The secret is to keep whisking or in my family's case, keep grinding with the mortar as the oil is added.
in fact it's "all-i-oli"