MARLOW’S TAVERN’S CITRUS AIOLI

2 cups mayonnaise

2 tablespoons fresh lemon juice

1 1/2 teaspoons Roasted Garlic Puree

(see recipe)

1 sprig tarragon

Salt and pepper to taste Lemon zest and chopped tarragon,

for garnish

In the jar of a blender, combine mayonnaise, lemon juice, Roasted Garlic Puree and tarragon. Process until smooth. Add salt and pepper to taste. Store aioli in a covered container in the refrigerator and use within 4 days. When serving, garnish with lemon zest and chopped tarragon, if desired.

Makes 2 cups.

Per tablespoon: 91 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace total sugars, trace fiber, 10 grams total fat (2 grams saturated), 5 milligrams cholesterol, 99 milligrams sodium.

Note: 1/4 teaspoon kosher salt and 1/8 teaspoon pepper are used in the nutritional calculation.

ROASTED GARLIC PUREE

The restaurant prepares this garlic puree in batches of 2 pounds of garlic at a time, then uses a food processor to puree the lightly browned cloves. The quantity of garlic in this homesized recipe is too small to puree in that manner so we recommend mashing the cloves by hand. Any leftover garlic puree can be used in pasta sauces, soups, or in dips or spreads.

Put garlic in a small saucepan and add just enough olive oil to cover. Turn heat to medium-low and cook garlic until it turns light brown, about 15 minutes. Stir occasionally and watch carefully beginning at 10 minutes because the garlic can go from light brown to dark brown quickly. When garlic is ready, remove saucepan from heat. Cool to room temperature, then strain out the garlic with a slotted spoon and put in a small bowl. Use a wooden spoon to mash garlic until very smooth. May be made ahead and stored covered in the refrigerator for up to 1 week. If desired, store the oil, covered, in the refrigerator for up to 2 weeks for other uses.

Makes 1/4 cup.

Per teaspoon: 14 calories (percent of calories from fat, 68), trace protein, 1 gram carbohydrates, trace total sugars, trace fiber, 1 gram total fat (trace saturated fat), no cholesterol, 1 milligram sodium.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of”and the name of the restaurant in the subject line.

COURTESY OF BRANDON AMATO