Marcie's Aioli Recipe

Marcie's Aioli Recipe
Marcie Gauntlett

Easy as Pie!

Marcie Gauntlett

I developed this recipe for Aioli as my husband cannot handle raw or fresh garlic;  roasting it brings out the sweetness and renders it mild and luscious.  We use it on steaks as a garnish or a dollop on escargot is divine.  It also can be put up in small bottles and processed for 30 minutes in boiling water.  Makes an unusual gift for the hostess of the next party! 


20-25 cloves of fresh garlic, cleaned and tip off

1    Tbsp. sesame oil

2    Tbsp. lemon juice

1    Tbsp. fresh dill, or 1 tsp. dried

1/2 Tsp. Cavenders Greek seasoning

      Dash pepper or cayenne (or both)

2    Egg yolks

1/2  Cup good olive oil


Cut cloves in half. Put garlic cloves in regular pie pan and drizzle with sesame oil.  Roast at 300F for 30 minutes until soft and light brown.  Cool.

Put roasted garlic in food processor and add all other ingredients except olive oil.  Pulse until garlic is chopped fine.  Now drizzle the olive oil in a little at a time pulsing as you pour.  It will come up smooth and creamy. 



Aioli Shopping Tip

Instead of reaching for the same off the shelf, pre-made dips and sauces from your local grocery stores, try something different and make something fresh with bold flavors to liven up your meal.

Aioli Cooking Tip

Spices and herbs can be a cook's best friend. Don’t be afraid to add something unfamiliar to dips and sauce. They just might be the extra flavor that is needed to brighten up the dish.