Essential Aioli

Traditional aioli calls for garlic, olive oil, and raw egg. While
eating a raw egg can be done safely, preparing this basic
sauce without it is easier, risk-free, and delicious. Serve as
a topping for steamed veggies, as a base for soups, or as
a marinade for meat. MAKES ½ CUP

4 large garlic bulbs

4 teaspoons extra virgin olive oil

Preheat oven to 400 degrees. Remove the outer layer of
garlic skin from the bulbs. Cut off the very top of each bulb
and discard. Place bulbs on a 6 × 6-inch piece of aluminum
foil. Lift each corner of the foil to create a basket shape.
Drizzle 1 teaspoon olive oil on each bulb. Fold the edges
together, sealing the basket.

Cook for forty-five minutes. Remove from oven, discard foil,
and let cool for five minutes. Using your fingers, press garlic
cloves to extract pulp. Discard skins. Place pulp in food
processor and puree until smooth.