Traditional aioli calls for garlic, olive oil, and raw egg. While eating a raw egg can be done safely, preparing this basic sauce without it is easier, risk-free, and delicious. Serve as a topping for steamed veggies, as a base for soups, or as a marinade for meat.
MAKES ½ CUP
• 4 large garlic bulbs
• 4 teaspoons extra virgin olive oil
1. Preheat oven to 400 degrees. Remove the outer layer of garlic skin from the bulbs. Cut off the very top of each bulb and discard. Place bulbs on a 6 × 6-inch piece of aluminum foil. Lift each corner of the foil to create a basket shape. Drizzle 1 teaspoon olive oil on each bulb. Fold the edges together, sealing the basket.
2. Cook for forty-five minutes. Remove from oven, discard foil, and let cool for five minutes. Using your fingers, press garlic cloves to extract pulp. Discard skins. Place pulp in food processor and puree until smooth.
