- 2 bulbs GARLIC - ROASTED ( 26 cloves)
- 220g EGG YOLKS - PASTEURISED
- 180ml WHITE WINE VINEGAR or LEMON JUICE
- 3 tablespoons MILD MUSTARD
- 1/2 teaspoon CAYENNE PEPPER
- PINCH SALT
- 1800ml SUNFLOWER OIL
- 2 tablespoons PERNOD - OPTIONAL
- 4 -5 large RED PEPPERS - GRILLED, PEELED AND SEEDED, DICED
- 1 tablespoon SMOKED SPANISH PAPRIKA
- 500ml CREME FRAICHE - OPTIONAL
Aioli with Red Pepper
Ricardo Soares
30th January 2011
Aioli with Red Pepper
CUT ONLY THE TOP OFF EACH GARLIC BULB, DRIZZLE WELL WITH OLIVE OIL, THEN LOOSELY WRAP WITH PLENTY OF
Ingredients
Method
CUT ONLY THE TOP OFF EACH GARLIC BULB, DRIZZLE WELL WITH OLIVE OIL, THEN LOOSELY WRAP WITH PLENTY OF TIN FOIL, ROAST AT 380F/190C FOR AROUND 30 -40 MINUTES UNTIL COOKED, SOFT AND SWEET TO THE TASTE.
SQUEEZE TO CRUSH ALL ROASTED GARLIC PUREE FROM EACH CLOVE INTO A BOWL, ADD THE EGG YOLKS, MUSTARD, CAYENNE, SAFRON POWDER IF USING, A GOOD SIZED PINCH OF SALT AND THE WHITE WINE VINEGAR.
SLOWLY WHISK IN THE SUNFLOWER OIL TO MAKE A MAYONNAISE. LOOSEN WITH WARM WATER WHEN EVER NEEDED. SEASON WITH PERNOD IF USING ( OPTIONAL ) SALT AND MILLED PEPPER.
PLACE GRILLED RED PEPPERS INTO A LIQUIDIZER, BLITZ TO A PUREE, ADD SMOKED PAPRIKA AND THE AIOLI. LIQUIDIZE TO A SMOOTH FINE SAUCE, TASTE AND CHECK COLOUR IT SHOULD BE LIGHTLY RED.
ADD CREME FRAICHE IF USING.
PUSH THROUGH A SIEVE INTO A CLEAN CONTAINER.
COVER. DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
AIOLI IS BEST SERVED AT ROOM TEMPERATURE
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