Roasted Garlic Orange Aioli

Making aioli is an incredibly easy process! This is a “modern” version being that I’m basically making a mayonnaise and adding roasted garlic with orange to it. Traditional aioli involves emulsifying garlic and oil together, that’s for another time. Let’s hop in to the recipe!

Ingredients:

2 egg yolks from free range organic eggs, room temperature

1 orange, juiced and zested on a microplane (orange juice yields 1/2 c)

1 tsp sea salt (or to taste)

1 tsp black pepper, freshly cracked (or to taste)

1/2 c good oil (olive oil, avocado oil etc)

Crack open and separate 2 whole egg yolks from the whites. Save whites for other purposes.

Using a microplane, zest the entire orange. Be careful not to get down to the pith(white part).

Squeeze in orange juice to the eggs and orange zest.

Slowly drizzle in oil while blending. A wire whisk can work, but an immersion blender is a life saver!

Spread finished aioli on both sides of bread, buns or as a side sauce for fries!