AIOLI WITH ROASTED GARLIC
A robust garlic mayonnaise that's delicious as a dip for raw or steamed vegetables and perfect with fish, chicken and roasted vegetables.
INGREDIENTS:
3 whole heads of Garlic
2 tablespoons plus 1 cup Alfa One Rice Bran Oil
2 Egg Yolks
1 teaspoon Dijon Mustard
¼ cup White Wine Vinegar
1-2 tablespoons Lemon Juice
1 tablespoon Chopped Chives
INSTRUCTIONS:
Pre-heat oven to 180/160�C fan forced. Remove papery outer leaves from garlic and cut heads crosswise in half. Rub halves well with 2 tablespoons of Rice Bran Oil. Place in a baking dish and roast for 20 minutes until soft and golden. Cool until easy to handle. Squeeze garlic pulp into a blender. Add egg yolks, mustard, vinegar and a pinch of salt. Blend briefly to combine. With the machine running, add 1 cup oil - drop by drop at first - then in a thin, steady stream until the mixture thickens. Add lemon juice and black pepper to taste. Blend briefly to combine and stir through chives
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