Late Harvest Garlic Aioli
Updated: Oct 3
yield ~ 11/4 cup time ~ 1hr
● 1 egg, room temperature
● 1 egg yolk, room temperature
● 1 tablespoon Dijon mustard
● 2 teaspoons of reduced late harvest dry
● 1/2 teaspoon coarse salt
● 2 heads garlic
● 1 cup grape seed oil + extra for drizzle
Preheat oven to 400F
Cut the top 1/4 inch off the garlic bulbs
Place the garlic cut-side up on a piece of foil and drizzle with oil
Wrap the garlic in the foil and roast for 40 minutes or until the cloves are deeply golden brown and tender
Let garlic cool slightly then remove the cloves from the papery bulbs
While the garlic is cooking, add 1 x 12oz bottle Late Harvest Dry to small sauce pan
Bring to a boil, then turn down to medium heat to simmer for approx. 10-15min. The goal is to reduce it by about half. Use 2 teaspoons of the reduced cider for this recipe.
Place all ingredients in a large cup with the eggs at the bottom and the oil at the top
Blend with an immersion blender, slowly working from the bottom to top, until ingredients are combined and thick.
This aioli can be stored for approx. 1 week. Great for dipping or as a sauce on sandwiches.