Late Harvest Garlic Aioli

yield ~ 11/4 cup time ~ 1hr

Ingredients:

● 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

Instructions:

1. Preheat oven to 400F

2. Cut the top 1/4 inch off the garlic bulbs

3. Place the garlic cut-side up on a piece of foil and drizzle with oil

4. Wrap the garlic in the foil and roast for 40 minutes or until the cloves are deeply golden brown and tender

5. Let garlic cool slightly then remove the cloves from the papery bulbs

6. While the garlic is cooking, add 1 x 12oz bottle Late Harvest Dry to small sauce pan

7. 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.

8. Place all ingredients in a large cup with the eggs at the bottom and the oil at the top

9. Blend with an immersion blender, slowly working from the bottom to top, until ingredients are combined and thick.

10. This aioli can be stored for approx. 1 week. Great for dipping or as a sauce on sandwiches.

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This recipe is an adaptation of the originals which can be found here: Aioli , Roasted Garlic