Always fun to enjoy a seafood dinner with a dear friend. And when there are new and amazing taste treats… Thank you Simon and Seafort’s chefs for sharing your garlic aioli recipe. The amounts are my interpretation. Amazing on almond battered rock fish (or any fish), over spot shrimp, over veggies… simply amazing.
Ingredients
1 cup Primal Kitchen Avocado mayonnaise (the only brand I’ve found with no added sugar)
1 teaspoon Dijon mustard (again, source this to have no added sugar—Simple Truth is economical)
1 Tablespoon fresh chives, chopped
1 Tablespoon Cholula Original Hot Sauce
3 cloves garlic confit (roasted garlic, see below. Roasting garlic mellows the flavor)
1 Tablespoon fresh squeezed lemon juice
Sea salt and pepper to taste
Olive oil
Preparation—Garlic Confit
- Preheat the oven to 400oF
- Peel and discard the outer dried leaves off an entire garlic bulb; leave the last layer and all internal leaves. Trim the top 1/4 inch off the garlic head to expose the raw cloves.
- Grease individual muffin tins or ramekins with olive oil.
- Place the trimmed garlic head in the prepared muffin tins or ramekins and drizzle with ~2 teaspoons additional olive oil to coat.
- Cover with aluminum foil and bake 30-40 minutes until caramelized but not burned—individual cloves should be soft, not crispy.
Preparation—Aioli
- Combine all ingredients in a personal blender
- Pulse until blended and creamy
- Lasts at least a week refrigerated
Enjoy!
Copyright © 2020 Marie Sternquist. All Rights Reserved
