Roasted Garlic Cranberry Aioli
Your leftover cranberry sauce just got promoted. Whip it into roasted garlic aioli and spread it on every turkey sandwich, slider and burger between now and Monday.
Servings: 32 (about 2 cups, 1 tablespoon per serving)
Calories: 99kcal
Equipment
- Small oven-safe dish
- Slotted spoon
- Measuring cups and spoons
- Airtight container
Ingredients
- 1 head garlic cloves separated and peeled
- 1 cup avocado oil or other neutral oil
- 1/2 cup olive oil
- 2 large egg yolks
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar plus more to taste
- 1 tsp kosher salt
- 3 to 4 tbsp whole-berry cranberry sauce
- black pepper
Instructions
Set Up the Garlic
- Heat the oven to 200°F. Put the garlic cloves and both oils in a small oven-safe dish. The cloves should be fully submerged.
Roast and Cool
- Roast 2 hours, until the cloves are soft enough to smash with a spoon and pale gold. Cool completely to room temperature. Warm oil will break the emulsion.
Blend the Base
- Lift the cloves out. Add them to a food processor with the yolks, mustard, vinegar, and salt. Process until smooth.
Emulsify
- With the motor running, drizzle in the cooled oil a few drops at a time at first. Once it thickens and turns pale, pour in a thin steady stream until all the oil is in, and it’s thick enough to hold a ridge.
Add the Cranberry
- Add the cranberry sauce and pulse 2 or 3 times, leaving visible chunks.
Season and Store
- Season with pepper, plus more salt or vinegar to taste. Refrigerate in a sealed container and use within 4 days.
Notes
- Tested in Our Kitchen: No drizzle spout? Some small processors only run with the lid locked, and a big one's blade can sit too high for a small batch. Whisking by hand works too. Add the oil slowly and keep whisking.
- Garlic roasted in oil has to live in the fridge, and so does the aioli made with it. Keep it in a sealed container and use within 4 days.
- This aioli uses raw egg yolks. Use pasteurized egg yolks if you’re serving anyone pregnant, very young, elderly, or immunocompromised.
- Slider night shortcut: our Leftover Turkey Sliders recipe has a quick version that swaps the homemade emulsion for mayo. Stir ½ cup mayo with 4 mashed roasted garlic cloves, 2 tbsp whole-berry cranberry sauce, and a pinch of salt.
Nutrition
Calories: 99kcal | Carbohydrates: 1.3g | Protein: 0.3g | Fat: 10.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.4g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 8mg | Sugar: 0.6g
