Green Garlic Aioli

An easy and “way better than store bought” condiment - and it lasts a week! Brilliant on steak or hamburgers (esp. w/ mushrooms!), perfect on a Hot Dog and extra special on any of your favorite sandwiches or whenever you reach for mayo.

• 2 Green Garlic, bulb with roots removed plus 1 inch stalk, sliced. Put floppy green stems aside.

• 1 TBSP Olive Oil

• 2 tsp Stoneground Mustard

• 1 Egg

• 1 TBSP Apple Cider Vinegar

• 1 1/3 cup Olive or Avocado Oil

• Salt and Pepper to taste

1. lightly saute Garlic in 1 TBSP Olive Oil for 5 minutes over medium heat until softened. Allow to cool* (see note below)

2. Combine Garlic, Egg, and Mustard in a blender and blend until smooth. With blender running, slowly pour in half of the oil.

3. Scrape down sides, turn blender back on and add Cider Vinegar.

4. Slowly pour in remaining oil and blend until thick, mayo consistency.

5. Stir in salt and pepper to taste.

6. Thinly slice the lower portion of the Green Garlic stems and stir into aioli or sprinkle on top to serve.*If you love the sharp tang of raw garlic or onion you can skip the cooking step and simply add raw. Many people prefer this style. Cooking mellows the Garlic quite a bit. You might even consider half and half!