Roasted Garlic Aioli From Mustards: Napa Valley Cookbook (Canada, UK), by Cindy Pawlcyn.
Ingredients: 1 large head garlic 2 tablespoons extra virgin olive oil 2 egg yolks 1 clove garlic, mashed to a paste Juice of 1 small lemon 1/4 cup water 1/4 teaspoon salt Pinch of ground cayenne pepper 1-1/2 cups extra virgin olive oil
Greek Recipe Youvarkakia Meatballs with EggLemon SauceYOUVARLAKIA (Meatballs with Avgolemono) Qty Measurement Ingredient ----- ------------------- ---------------------------------------------- 1 lb ground beef or veal 1-1/2 cups onion, finely chopped 3 Tbsps fresh parsley, minced 3 Tbsps fresh mint, minced 1/2 cup rice, uncooked 1 egg...
Instructions: To roast the garlic, preheat the oven to 300ˇF (150ˇC). Cut a thin slice off the very top of the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish. Pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don't rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.
When cool, squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne pepper. PurŽe until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified.
Yield: Makes about 2 cups
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Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
