John Sp
TVWBB All-Star
Hello All,
This is a riff on an Emiril Lagasse recipe. It is great as a dipping sauce for seafood or vegetables (especially grilled artichoke). It also works as a sandwhich spread.
Ingredients:
I hope you like this as much as we do. I always make a double batch. Thanks for looking...
Regards,
John
This is a riff on an Emiril Lagasse recipe. It is great as a dipping sauce for seafood or vegetables (especially grilled artichoke). It also works as a sandwhich spread.
Ingredients:
1/2 Cup Olive Oil
4 large cloves garlic (peeled)
1 TBS Lemon Juice
1 TBS Chopped Parsley
1 Large Egg
1 Tsp Kosher Salt
2 Grinds Black Pepper
Procedure:4 large cloves garlic (peeled)
1 TBS Lemon Juice
1 TBS Chopped Parsley
1 Large Egg
1 Tsp Kosher Salt
2 Grinds Black Pepper
Roast the garlic in the oven (or even better, on your smoker if you happen to be smoking something) for 35 minutes at 350 F. Allow the garlic to cool to room temperature. Put roasted garlic, lemon juice, parsely, salt, and pepper into a blender or food processor and crack the egg into the mixture. Pulse until thoroughly chopped. With the device running on high, drizzle the oil into the mixture until it blends into a farily thick emulsion. Refrigerate in a closed container for several hours (overnight is better) to allow the flavors to meld. Enjoy with vegatables or seafood. We like to use it a s a dip for grilled artichokes.
Variations: Emeril's recipe calls for raw garlic and it is awesome but can be a bit overpowering. If you make it with raw garlic, let it sit in the fridge for a couple of days to mellow. You could also add some cayenne to it to kick it up a bit.
Variations: Emeril's recipe calls for raw garlic and it is awesome but can be a bit overpowering. If you make it with raw garlic, let it sit in the fridge for a couple of days to mellow. You could also add some cayenne to it to kick it up a bit.
I hope you like this as much as we do. I always make a double batch. Thanks for looking...
Regards,
John
