Roasted Garlic Orange Aioli

Making aioli is an incredibly easy process! This is a “modern” version being that I’m basically making a mayonnaise and adding roasted garlic with orange to it. Traditional aioli involves emulsifying garlic and oil together, that’s for another time. Let’s hop in to the recipe!

Ingredients:

2 egg yolks from free range organic eggs, room temperature

1 orange, juiced and zested on a microplane (orange juice yields 1/2 c)

1 tsp sea salt (or to taste)

1 tsp black pepper, freshly cracked (or to taste)

1/2 c good oil (olive oil, avocado oil etc)

1 head garlic

How to make it:

First up make the roasted garlic.

Cut very tops of the heads of garlic exposing a cut portion of garlic cloves. This makes it easier to remove the garlic cloves from the paper after roasting and also helps the oil drizzle down onto the raw garlic. Drizzle oil onto the exposed tops of the garlic and season with salt, pepper and dried thyme. Wrap garlic in foil and bake 350 f for 45-50 minutes or until soft and browned. Will be easily pierced with a pearing knife when ready!

Crack open and separate 2 whole egg yolks from the whites. Save whites for other purposes.

Using a microplane, zest the entire orange. Be careful not to get down to the pith(white part).

Squeeze in orange juice to the eggs and orange zest. Add 3 cloves of the roasted garlic.

Slowly drizzle in oil while blending. A wire whisk can work, but an immersion blender is a life saver!

Spread finished aioli on both sides of bread, buns or as a side sauce for fries!