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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This easy roasted garlic aioli makes a delicious dip for fresh veggies. Ingredients:
1 garlic bulb |
1 tablespoon olive oil |
1/4 cup pasteurized eggs |
1 (6-ounce) jar marinated artichoke hearts (about 1/4 cup) |
juice of 1 lemon (about 3 tablespoons) |
1 tablespoon dijon mustard |
sea salt, to taste |
freshly ground pepper, to taste |
1/2 cup canola or safflower oil |
1/4 cup olive oil |
Directions:
1. Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.
2. Quick Tip: Use about 1 cup of good-quality mayonnaise in place of eggs and oil.
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