Process or blend the egg, lemon juice and garlic in a food processor or blender until well combined. With the motor running, pour the oil in very slowly in a thin stream and process until the mixture is thick and creamy. Add salt.
Roast garlic aioli - brush 3 cloves garlic with olive oil and roast at 180c for 35 minutes or until soft. Cool then squeeze the garlic flesh from the skin. Add sea salt, mix to a paste and combine with the egg and lemon juice in step 1.
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|Serving Size: 1 cup (628g)|
|Recipe Makes: 1.25|
|Calories from Fat: 4854 (100%)|
|Amt Per Serving||% DV|
|Total Fat 541.7g||722 %|
|Saturated Fat 40.9g||204 %|
|Monounsaturated Fat 341.7g|
|Polyunsanturated Fat 151.9g|
|Cholesterol 169.2mg||52 %|
|Sodium 60.6mg||2 %|
|Potassium 186.8mg||5 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 10.3g|
|Protein 6.8g||10 %|
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Calories per serving: 4854
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