Homemade Mayonnaise-> Roasted Garlic Aioli

Updated at: Thu, 17 Aug 2023 05:37:17 GMT

Step 1

1.) For the homemade Mayo: The egg and oil need to be at the same temperature.. so if you keep your eggs in the fridge take them out and set them on the counter for 1-2 hrs prior.

Step 2

2.) Separate your egg yolk from the egg white and place them into a separate bowl.

Step 3

3.) Add 4 tsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp salt, and 2 tsp of cold water. Whisk to combine.

Step 4

4.) Slowly dribble in 1 and 1/2 cups of canola oil (you can sub with whatever oil you prefer based on bitterness and flavor). CAREFUL at the beginning it literally should be added drop by drop and whisked continuously.

Step 5

5.) Once mayonnaise starts to have a thicker appearance and you can tell the oil has become more incorporated you can add the remaining oil at a faster rate instead of drop by drop.

Step 6

6.) Now for the aioli: Preheat oven to 400 degrees.

Step 7

7.) Peel and discard the outer layers of 3 garlic bulbs.

Step 8

8.) Cut off the root of the bulb exposing its cloves and place it inside a muffin pan with the cut side up.

Step 9

9.) Drizzle with olive oil and sprinkle on some salt and pepper.

Step 10

10.) Cover each bulb with aluminum foil and bake for 30-40 min or until the cloves feel soft when pressed.

Step 11

11.) Cool and removed garlic cloves from skin.

Step 12

12.) In a food processor combine cooled garlic cloves, 1 tsp of olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1 and 1/4 cup Mayo, 1/4 cup fresh squeezed lemon juice, 1/2 tbsp Dijon mustard, splash of Worcestershire, and splash of hot sauce (I used Franks you can also sub cayenne pepper too).

Step 13

13.) Blend until smooth and garnish with fresh chopped parsley.

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