Roasted Garlic-Parsley Aioli

Name: Roasted Garlic-Parsley Aioli
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 4 unpeeled garlic cloves, soft-fried ~10 min in a little of the oil until caramelised (not burnt); cool; peel Garlic; about 1 yolk (18 g) Egg Yolk; about ¼ bunch (20 g) Parsley; 1–2 tsk lemon juice (7.5 ml) Lemon Juice; about 6 Tbsp (100 ml) Rapeseed Oil

Independent adaptation of a publicly published Björn Frantzén recipe. Not affiliated with, sponsored by, or endorsed by Björn Frantzén.

SPREAD · GRILLED MEATS, BREAD OR VEGETABLES

In the published recipe, this is the spread for Glöd.

Frantzén's roasted garlic-parsley aioli.

On the jar

AIOLI

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Parsley 100 mlLemon Juice 8 mlRapeseed Oil 100 ml

Ingredients

Garlic4 unpeeled garlic cloves, soft-fried ~10 min in a little of the oil until caramelised (not burnt); cool; peel
Egg Yolkabout 1 yolk (18 g)
Parsleyabout ¼ bunch (20 g)
Lemon Juice1–2 tsk lemon juice (7.5 ml)
Rapeseed Oilabout 6 Tbsp (100 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Roasted Garlic-Parsley Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Björn Frantzén — published sauce recipes in the PantryFlex catalog. Michelin 3* (Restaurant Frantzén).

Originally published as Roasted Garlic–Parsley Aioli.

Adapted from a Björn Frantzén recipe (Björn Frantzén / Café.se (Glöd)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Björn Frantzén / Café.se (Glöd) (published as “Roasted Garlic–Parsley Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar