Ingredients
- 1 whole head garlic
- Canola oil, for coating
- Sea salt
- 1 large egg and 1 additional yolk
- 1 tablespoon fresh lemon juice (1/2 fresh lemon)
- 1 teaspoon Dijon mustard
- 1 cup extra virgin olive oil
- 1/4 cup pitted Castelvetrano olives, additional for garnishing
- 1/4 cup pitted Kalamata olives, additional for garnishing
- 1 tablespoon drained capers, additional for garnishing
- 1 tablespoon minced fresh rosemary, additional for garnishing
- 1 teaspoon anchovy paste
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Instructions
- Prepare the roasted garlic: Heat your oven to 400 degrees F. Remove the upper portion of the garlic head, revealing the individual cloves. Coat with canola oil and add a sprinkle of salt. Cover with aluminum foil and bake until the cloves become tender and turn a golden hue, approximately 40 minutes.
- Combine the egg, extra yolk, 1 tablespoon of softened roasted garlic (roughly 4 or 5 cloves), fresh lemon juice, mustard and a small amount of salt into a blender. Mix at high speed until you achieve a paste consistency. Maintaining the blender on, gradually introduce the olive oil in a thin continuous flow until you reach a thick aioli consistency. Incorporate the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend once more on high speed until fully combined. Adjust salt to your preference. Keep refrigerated in a covered storage container until you're prepared to present.
- Right before serving, top the aioli with finely chopped olives, capers and fresh rosemary. This spread is best prepared the evening before and kept chilled in your refrigerator until time to use.
Eating raw or partially cooked eggs, shellfish or meat could pose a risk of illness from contaminated food.
