1/2 cup olive oil
2 peeled, whole garlic cloves
1 large egg yolk, coddled
1/2 teaspoon Red Wine Vinegar
¼ teaspoon Mustard
Salt & Pepper to taste
¼ cup Shaved Parmesan
2 tablespoon chopped parsley
1 load crusty bread
Preheat oven to 400°F.
Place garlic, egg yolk, vinegar, and mustard in a blender or food processor. Blend until smooth. Continue to blend and slowly drizzle olive oil in until thick.
Season with salt and pepper. Fold in parmesan and parsley.
Spread aioli on your favorite crusty bread. But in the oven until warm and bubbly. Enjoy with your lasagna.
Note: Extra aioli can be stored in air tight container in the refrigerator for up to 5 days.
Serve with Ranch 45’s Brandt Beef Lasagna and a glass of red wine!