by Chef Tasha Altman, Little Bird Patisserie & Café
6 cloves roasted garlic (see bottom of recipe for how to roast garlic)
1 ½ cups plus 1 tbsp. North Prairie Gold Cold Pressed Canola Oil
6 egg yolk
2 tbsp lemon juice, plus extra to taste
1 tbsp Dijon mustard
Salt and Pepper to taste
Preheat oven to 350 degrees
Mash roasted garlic cloves with a fork and place them in a food processor. Add Dijon mustard and 2 tbsp of lemon juice. Mix until garlic cloves are incorporated fully and mixture begins to emulsify. Meanwhile, place 1 ½ cups of canola oil in a squeeze bottle or cup with a spout to allow for easy pouring. With food processor running, begin adding the canola. Oil. It is imperative to begin slowly so the mixture doesn’t split. Drizzle oil in a continuous slow stream. The mixture will loosen initially and then begin to thicken. Once it starts to thicken, you can add the oil more quickly. Once all of the oil has been added, taste for seasoning and add salt and pepper to your preference. Add more lemon juice is desired.
This aioli will keep for up to two weeks in a sealed container in the refrigerator. Great to use on sandwiches, but also fantastic as a veggie dip or as a creamy salad dressing. Make sure all your ingredients are at room temperature before you begin. This will help to prevent the aioli from splitting.
To roast garlic: peel the skins from the cloves. Place on a small baking dish, drizzle with 1 tbsp of North Prairie Gold Canola Oil, cover with tinfoil, and bake for 15 minutes. The cloves should be aromatic, slightly browned, and soft when they are done. Avoid burning. Allow to cool at room temperature before using in aioli.