Roasted Garlic Spread
Roasted garlic spread by Chef Amy Sins. Inspired by a classic toum. Use this on sandwiches, as a dip or just eat it with a spoon!
4 cloves garlic
2tbs Creole mustard
3 egg whites
1/4 cup lemon juice, fresh
1 1/2 tsp salt
1 1/2 cups vegetable oil
1/4 cup cold water
In a medium skillet, combine whole garlic cloves and 1/2 cup oil. Cook over medium low heat until garlic is soft & spreadable, about 25 minutes. Remove from heat, remove garlic from pan with a slotted spoon and add to food processor, allow oil to cool down.
In the food processor with the garlic, add the mustard, salt, and about half of the lemon juice & pulse for 30 seconds. Add egg whites. With machine running at medium speed, add oil slowly, both the reserved garlic oil and the remaining 1 cup. Add the remaining lemon juice and the ice water, continue to blend on high for about 30 more seconds until mixture is light and fluffy. Store covered in refrigerator for up to one week. Use as a dip for veggies, as a sandwich spread, and as a substitute for mayonnaise in cold recipes.
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