Garlic Confit Aioli
The perfect low-effort/high-reward upgrade for all your saucing, sandwiching, and salad needs. This garlic confit aioli can be used to flavor all sorts of dishes or be enjoyed simply smashed onto bread.
by Kayla McPherson / @practicemakesbreakfast
3 heads of Garlic
1.5-2 cups of Sizzle
2 tsp champagne vinegar
1 tsp Dijon mustard
Active Time: 15 minutes
Full Time: 1-1.5 hours
Preheat oven to 250F.
Place the peeled garlic and Sizzle in a small ovenproof container. Cook until garlic cloves are golden and tender—anywhere from one to two hours. Check every ten minutes after the first hour.
In a wide-mouth container that will fit the head of an immersion blender, combine one cup of the garlic-infused oil, 1 large room-temperature egg, 2 teaspoons champagne vinegar, 1 tsp Dijon mustard.
Trap the yolk with the head of the immersion blender and blend on low speed for 15-20 seconds.
Gently move the blender up and down to emulsify the remaining oil for another 15 seconds.
Add in as many cloves of garlic as you'd like and blend. Adjust seasoning with sea salt and pepper and refrigerate.