Creole Aioli

Name: Creole Aioli
Total time: 30 min
Yield: 1 1/4 cups
Cuisine: creole, french
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

By Eric Asimov

Total Time: 30 minutes
Rating: (0)
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Ingredients

Yield:1¼ cups

4garlic cloves
2teaspoons olive oil
1cup mayonnaise
2teaspoons harissa (available from specialty food markets)
1½tablespoons pommery or other whole-grain mustard
½teaspoon black pepper
½teaspoon white pepper
½teaspoon paprika
¼teaspoon allspice
1½tablespoons minced parsley
1teaspoon sherry vinegar

Ingredient Substitution Guide

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Preparation

Step 1
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.)
Step 2
In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.