Hola Mi Gente,
I want to make a better habit of cultivating and writing up shorter, easier recipes for you all! I think a lot of times it is easy for me to get caught up in posting full meals, and I forget that little things like sauces, drinks, and staple recipes go a long way in adding flavor to our lives. With that in mind, I wanted to share this delicious and easy recipe with you.
As we’ve been going through our third round of whole 30, I can’t stress enough how important it is to have sauces that you can add to anything and everything for a quick flavor boost. So much so, that in our last round, I wrote a blog post with 5 of my favorite ways to season your food during Whole 30. You can add this sauce to the mix with those other five and enjoy on AND off whole 30! Since I made a batch of this last week, Ben has been literally pouring it on any and everything!
Love, and beautiful little things like sauces, that add flavor to the everyday,
Roasted Garlic Aioli
Ingredients
- 10 Small Cloves of Garlic
- 2 Egg Yolks
- 3 TBSP Apple Cider Vinegar
- 3 TBSP Lemon Juice
- 2 TSP Kosher Salt
- 2 TSP Finely Ground White Pepper
- 1 C Avocado Oil
Instructions
- Set your oven to broil, and roast the garlic in a sheet pan, or a little cup made of aluminum foil for 3-4 minutes. Chop and smash the garlic and add to a medium size bowl. Add all other ingredients EXCEPT oil. With an immersion blender or a hand mixer, blend together until combined, and then VERY slowly drizzle in the oil (this should take 1-2 minutes in order for the sauce to emulsify and thicken). When finished, taste test and adjust salt as desired. Store in an airtight container in the fridge for up to two weeks--but I won't last that long because you'll want to drizzle it on ERRRYthing.
Notes
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
