David's Garlic Aioli
If you attended the December 2022 Meet and Eat at the Saltonstall School, you may have tried David's delicious garlic aioli sauce with your broccoli (or perhaps even came back to get the sauce on everything on your plate!) This delicious sauce is sure to add a delicious kick to anything you put it on, and the homemade mayonnaise is worth the effort!
Garlic Aioli
Recipe Yield: 2.5 - 3 cups
Ingredients:
½ cup egg yolks (about 5 or 6 eggs worth)
2 Tbsp roasted garlic paste (prep below)
1 tsp garlic, minced
1 Tbsp smooth dijon mustard
1 tsp Kosher salt
1 lemon, juiced
1 tsp tarragon, dried
2 Tbsp parsley, chopped
1 ½ cups reserved garlic oil or safflower oil
Roasted Garlic Paste
Recipe Yield: 1 cup paste and 1.5 cups garlic oil
Ingredients:
2 cups garlic cloves, peeled
2 cups vegetable oil (canola, golden olive, or safflower)
Method of Preparation:
Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.
In mixing bowl or food processor combine egg yolks, garlic paste, minced garlic, mustard, salt, lemon, tarragon, and parsley.
Whip or mix until color of mix lightens. Slowly drizzle in oil a little at a time (not all at once) until all is incorporated.
Once fully incorporated, taste for seasoning and texture.
Serve or store in walk in.
Method of Preparation:
Mise en place: gather all ingredients, then gather tools, measure, then make.
Preheat the convection oven to 350 F.
Combine ingredients in sauce pan and heat oil until garlic cloves bubble.
Pour into an appropriately sized hotel pan and cover with foil, roast for 15 minutes.
Check cloves for color, they should look wrinkled and wilted but not brown when done.
Drain off oil into a heat proof container, saving for later.
Puree the roasted cloves in food processor, thinning with a little oil if necessary.
Cool uncovered and store in pint or quart containers.