CREOLE AIOLI

Creole Aioli image

Provided by Eric Asimov

Categories easy, condiments, dips and spreads

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

4 garlic cloves
2 teaspoons olive oil
1 cup mayonnaise
2 teaspoons harissa (available from specialty food markets)
1 1/2 tablespoons pommery or other whole-grain mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon allspice
1 1/2 tablespoons minced parsley
1 teaspoon sherry vinegar

Steps:

Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 0 grams, TransFat 0 grams