For Shabbat dinner on Friday nights, this is a typical side dish to go with roasted chicken. Although it doesn’t often go with chicken, my mother once said that when she was younger, chicken and noodles were more reasonably priced than other meals. Any meat would pair well with this.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 20 |
| Yield: | 20 ounces aioli |
Ingredients
- 3 heads black garlic
- 1 preserved lemon
- 5 ounces balsamic vinegar
- 2 ounces soy sauce
- 10 ounces extra-virgin olive oil
Instructions
- Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.