Once a month, I will be stepping in the kitchen with Strutz to make a different condiment or dressing that is not only healthy, organic and not filled with any additional additives or flavors, but is friendly to Mother Earth as we avoid using any single-use plastic!
To kick things we off, we are starting with a personal favorite, Garlic Aioli. It's delicious on a fresh piece of toast from the local bakery or even a bagel for your morning egg, bagel, and cheese sandwich.
1 Egg Yolk
1 Cup Canola Oil (Separated)
2 TSP Dijon
1/2 Lemon (Juiced)
1 TBSP Sugar
1/2 TSP Paprika
1/2 TSP Onion Powder
1/4 TSP Cumin
2 Cloves Roasted Garlic *
2 Chipotles in Adobo (Chopped)
1 TBSP Vinegar
*Careful! Do not add to much garlic as the flavors really overpower the ingredients.
STEP 1: ROAST YOUR GARLIC
Take the skins off of 3 cloves of garlic and place them into the over (toaster or conventional) at 350 degrees Fahrenheit for 45 minutes. The trick here is to cook it low and slow because you’re wanting the sugars in the garlic to caramelize.
You’ll know it’s ready when the garlic starts to smell just a liiiiitle bit sweet!
STEP 2: MAKE THE MAYONNAISE
Take 2 eggs out of the fridge and let them reach room temperature.
Once the eggs are at room temperature, put 1 egg and 1 egg yolk into a food processor on low until the eggs are combined or thoroughly beat.
Add the first 1/2 cup of canola oil into the food processor SUPER slowly through the food pusher as it will drizzler through (if you don’t add it slowly, you will have over oily egg). Let the food processor run for another 30 seconds.
Add your 1 TBSP of vinegar, the lemon juice from half a lemon and 2 TSP of dijon.
Slowly (yes SLOWLY) add the rest of the canola oil through the food pushed once again.
VOILA! Your mayonnaise is done.
*NOTE: The food processor should be running on low the entire time after step 2.
STEP 3: COMBINE THE REMAINING INGREDIENTS
The last, and easiest step, add the remaining spices – cumin, paprika and onion powder.