Aioli With Roasted Vegetables
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
54
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Place 10 garlic cloves in a saucepan and cover with cold water
2
Bring to a simmer over medium-high heat and cook 3 minutes, then drain
3
Return the garlic to the saucepan and cover with fresh water
4
Bring to a simmer and cook 3 more minutes, then drain again
5
Mince the remaining 2 garlic cloves; sprinkle with salt
6
Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste
7
(For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste
8
) Combine the cooked garlic and garlic paste in a food processor
9
Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed
10
With the motor running, add the olive oil in a steady stream and blend until thick
11
Transfer to a bowl; cover and refrigerate 1 to 4 hours
12
Remove the aioli from the refrigerator about 15 minutes before serving
13
Whisk in up to 4 tablespoons water to thin it, if desired
14
Season with salt
15
Serve with the roasted vegetables
16
Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water
17
Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender
18
Keep sealed until ready to serve
19
Photograph by Anna Williams