Smoked Garlic & Basil Aioli

Traeger Smoked Garlic & Basil Aioli 

1 whole garlic bulb

1/2 tablespoon olive oil 

1 large free-range egg yolk 

2 teaspoon fresh squeezed lemon juice

½ teaspoon Dijon mustard 

⅔ cup grapeseed oil 

2 tablespoons minced basil leaves 

Sea salt & freshly cracked black pepper 

When ready to cook, start the Traeger grill on smoke with the lid open until a fire is established (about 4 – 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 – 15 minutes. If your grill is equipped with Super Smoke, pop that bad boy on for extra deliciousness. 

Using a sharp knife cut about ⅛-inch off the top of the garlic bulb, just exposing the individual cloves. Coat the top of the garlic with olive oil, season with a pinch of salt, and place on the grill. Smoke until the cloves are soft, about 1 ½ hours. Remove the cloves and mash into a paste on a cutting board. 

Aioli time. In a medium bowl, combine egg yolk, Dijon, and lemon juice, and whisk together until smooth. In a very slow and steady stream, drizzle in the oil until emulsified, thick, and beautiful. It takes a little time & patience, but it’s well worth it. 

Whisk in the mashed garlic and basil, then season with sea salt and cracked black pepper to taste. Store in an air-tight container in the fridge. 

Super delicious served with fries, a burger, an epic sandwich, with grilled shrimp, and about a million other ways. 

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