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Roasted Garlic Aioli

Roasted Garlic Aioli

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25 Min
2
Servings
12
ingredients

This classic Spanish sauce from Catalonia in Northeastern Spain can be paired with an array of preparations including, roasted vegetables, meats, poultry, and seafood.

 

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Ingredients

4 Steps to complete

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

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