Confit Garlic and Herb Aioli
This recipe for homemade confit garlic and herb aioli sauce is not only fail-proof but it is easy to make too. Extra creamy and made with just a few ingredients, this mayonnaise based aioli can be altered to any purpose.
Ingredients
- 5 clove confit garlic
- 2 eggs
- 1 bunch fresh herbs dill, coriander, parsley...
- 1 tablespoon dijon mustard
- ½ lemon
- 1 pinch smoked paprika powder
- 250 ml grape seed oil
- 100 ml olive oil
- to taste salt, pepper
Instructions
- Cook the eggs in boiling water for 7 minutes. Refresh the eggs in ice cold water and let sit for a few minutes. Peel the eggs and set aside.
- Chop the herbs and set aside.
- In a food processor add the eggs, confit garlic, mustard, smoked paprika powder, a pinch of salt and pepper and half of the lemon juice. Blend altogether on low speed for 10 seconds.
- Slowly drizzle in the grape seed oil starting with drops until the mixture is starting to emulsify. Increase the stream of oil until all the oil has been added. Add the olive oil in the end.
- Scrape the sides of the blender with a spatula. Add the herbs and remaining lemon juice and blend again for 10 seconds. Adjust the taste with salt and pepper as needed.
- If the aioli seems too thin, just add more oil to thicken it and blend it once more.
- Enjoy it with some crudités or use it as a salad dressing.
- Keep stored in the fridge below 5 degrees for up to seven days.
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