Yield: ½ gallon
1/4 cup Garlic Cloves (Roasted: see below)
1 cup Olive Oil
12 Egg Yolks, Pasteurized
36 ounces Canola Oil
2 bunch Scallion, fresh, chopped
1 each Red pepper, Roasted (see recipe)
1 each Lemon, juice of
2 tsp. Black Pepper
as needed Kosher Salt
as needed Cold Water
In a heavy oven safe casserole or crock place garlic and olive oil. Cover with aluminum foil and place into a 350°F oven. Cook for approx. 35 minutes until garlic cloves are soft and golden brown. Strain oil (reserve) and allow both to cool completely.
Blend reserved olive oil and canola oil together. Set aside.
In a blender for food processor place roasted garlic, red pepper, scallion, egg yolks, salt and pepper and lemon juice. Turn on processor and slowly add oil in a small steady stream. If mixture becomes too thick, add a few drops of water.
Place finished aioli into a squeeze bottle for service.