Cilantro and Roasted Garlic Aioli

Ingredients

• 1 Garlic (one whole head for roasting)
• Olive oil (a drizzle for roasting the garlic)
• 1 Egg (can be pasteurized in a bain-marie)
• 400 ml Vegetable oil (for the emulsion)
• 1 Cilantro (one fresh bunch)
• 1 tsp Salt (or to taste)
• 1 tbsp White vinegar

Steps

1. 1

   Prepare the garlic head by cutting off the top, place it on parchment paper or aluminum foil, and pour a drizzle of olive oil over it.

2. 2

   Wrap the garlic and bake it in the oven or air fryer until roasted and soft (approximately 20 minutes at 180°C/350°F).

3. 3

   Optionally, pasteurize the egg by placing it in a bowl over a bain-marie; whisk constantly until the mixture is warm to the touch.

4. 4

   In the beaker of an immersion blender, add the 400 ml of oil, the egg, and the roasted garlic cloves (squeezing the head to release them).

5. 5

   Blend with the immersion blender from the bottom without moving it much until the mixture begins to emulsify and thicken.

6. 6

   Add the bunch of cilantro, the teaspoon of salt, and the tablespoon of white vinegar.

7. 7

   Finish blending until the cilantro is well incorporated and the sauce has a uniform green color and a creamy texture.

Notes

You can skip the egg pasteurization step if you prefer to use it raw. The sauce can be stored in the refrigerator in an airtight container.

Nutrition per serving

• side dish
• sauce
• aioli
• mayonnaise
• roasted garlic
• cilantro
• gluten-free
• easy