Roasted Garlic Aioli

Ingredients

Directions

1. 1

   In a mixing bowl, toss unpeeled garlic with vegetable oil and place in a sauté pan over medium low heat. Turn cloves periodically and roast until skins lightly blacken and garlic softens, about 17 minutes.

2. 2

   Peel the cloves, roughly chop and mash into a paste.

3. 3

   Wipe the bowl with a paper towel. Add the yolks and whisk for 30 seconds, add garlic paste, Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, vinegar, lemon juice, salt and white pepper. Whisk for 30 seconds until well combined.

4. 4

   Transfer contents of the bowl to a blender. Cover and blend at medium speed, remove the center of lid from blender. Gradually pour the olive oil in a thin steady stream. Return the center of the lid and blend at high speed for 1 minute. Aioli should be emulsified completely. Enjoy!