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11
Roasted Garlic Aioli
• 1/2 teaspoon sea salt
• 1/3 cup Whole Egg Simple Mayonnaise
(recipe included)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Dijon mustard
• cayenne pepper, pinch
• 1/2 teaspoon Worcestershire sauce chopped
fresh parsley, for garnish
1. Roast Garlic. Chop and discard the top the head of garlic to expose the garlic cloves. Peel away
excess skins. Center garlic on a 4-inch x 4-inch piece of aluminum foil. Drizzle cloves lightly
with olive oil and season with salt and pepper. Wrap garlic into a tight package. Roast at 380ºF
for 35 to 40 minutes. Remove from oven and when cool enough to handle, squeeze the roasted
garlic out of the skins into the beaker.
2. Prepare Aioli. Add the remaining ingredients to the beaker.
3. Lock the 8-inch stainless steel shaft to the motor body. Insert the Immersion Blender to the
bottom center of the beaker. Press and hold the HIGH speed (
||
) button and blend ingredients
until the mixture has emulsied and the aioli is creamy smooth.
WHISK ATTACHMENT
Meringue. For Best Results.
• Remove eggs from refrigerator at least 30 minutes before whipping.
• Copper, stainless-steel, or glass bowls work best for making meringues.
• Avoid using plastic bowls for whipping egg whites as plastic can absorb fat and hinder stiff
peaks from forming.
• Utensils MUST BE immaculately clean, completely grease-free, and dry.
• Meringues are very sensitive, and they do not like any moisture. Do not attempt to make egg
white meringues on a rainy or very humid day.
Egg White Meringue
• 3 egg whites (fresh, free-range, organic or
pasteurized eggs)
• 3/4 cup confectioner’s sugar
1. Egg whites should be room temperature before whisking.
2. Place the egg whites into a large, tall bowl
3. Lock the whisk attachment to the motor body. Set the top VARIABLE speed (
|
) control to 3.
4. Insert the whisk into the bowl so that it skims the surface of the egg whites.
5. Press and hold the VARIABLE speed (
|
) button. Slowly lift the blade up and around. Release
button.
6. Increase speed to HIGH. Press and hold the HIGH speed (
||
) button and move the whisk through
the foam until the egg whites form soft peaks.
7. For optimum volume and velvety texture, add sugar gradually. Make sure sugar is dissolved
before adding more.
8. Meringue is done when a swirl holds its shape.
Recipes
Roasting mellows and sweetens the taste of garlic. The creamy mayonnaise base makes it the perfect
condiment for dipping vegetables, roasted or fried potatoes, steamed artichokes, cold steamed shrimp. Smear
Roasted Garlic Aioli over toasted bread for fabulous steak, pork, or chicken sandwiches. Use Roasted Garlic
Aioli as a sauce for poached salmon.
14769 BELLA ImmersionBlender_IM_R4.indd 11 2020-01-22 10:37 AM
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