Roasted Garlic Aioli

by V & V Supremo Foods, Inc.

5.00

25 Min

Servings

ingredients

This classic Spanish sauce from Catalonia in Northeastern Spain can be paired with an array of preparations including, roasted vegetables, meats, poultry, and seafood.

Share with friends:

1287 shares

Ingredients

4

medium garlic cloves

4 medium garlic cloves
½ tsp.

vegetable oil

½ tsp. vegetable oil
2

egg yolks

2 egg yolks
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 tsp.

white wine vinegar

2 tsp. white wine vinegar
¼ tsp.

lemon juice

¼ tsp. lemon juice
¾ tsp.

fine sea salt

¾ tsp. fine sea salt
½ tsp.

ground white pepper

½ tsp. ground white pepper
1 cup

of extra virgin olive oil

1 cup of extra virgin olive oil

4 Steps to complete

1

In a mixing bowl, toss unpeeled garlic with vegetable oil and place in a sauté pan over medium low heat. Turn cloves periodically and roast until skins lightly blacken and garlic softens, about 17 minutes.
2

Peel the cloves, roughly chop and mash into a paste.
3

Wipe the bowl with a paper towel. Add the yolks and whisk for 30 seconds, add garlic paste, Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, vinegar, lemon juice, salt and white pepper. Whisk for 30 seconds until well combined.
4

Transfer contents of the bowl to a blender. Cover and blend at medium speed, remove the center of lid from blender. Gradually pour the olive oil in a thin steady stream. Return the center of the lid and blend at high speed for 1 minute. Aioli should be emulsified completely. Enjoy!

Comments

WHERE TO BUY

Missing some of the ingredients produced by V&V Supremo? Find the nearest store in your area:

Find A Store Now!

Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

25 Min
Ingredients :

9

INGREDIENTS:

4 medium garlic cloves
½ tsp. vegetable oil
2 egg yolks
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 tsp. white wine vinegar
¼ tsp. lemon juice
¾ tsp. fine sea salt
½ tsp. ground white pepper
1 cup of extra virgin olive oil

DIRECTIONS:

1. In a mixing bowl, toss unpeeled garlic with vegetable oil and place in a sauté pan over medium low heat. Turn cloves periodically and roast until skins lightly blacken and garlic softens, about 17 minutes.
2. Peel the cloves, roughly chop and mash into a paste.
3. Wipe the bowl with a paper towel. Add the yolks and whisk for 30 seconds, add garlic paste, Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, vinegar, lemon juice, salt and white pepper. Whisk for 30 seconds until well combined.
4. Transfer contents of the bowl to a blender. Cover and blend at medium speed, remove the center of lid from blender. Gradually pour the olive oil in a thin steady stream. Return the center of the lid and blend at high speed for 1 minute. Aioli should be emulsified completely. Enjoy!

Roasted Garlic Aioli

Notes: