RECIPE: Make Marlow’s Tavern’s Citrus Aioli
Could you please find out how Marlow’s Tavern in Duluth makes their citrus aioli? It is delicious with their asparagus fries and we always bring home the aioli when we take home the leftover fries. I bet it would also be wonderful with other foods. Thank you. — Janet Nagel, Lawrenceville
When John C. Metz, executive chef, CEO and co-founder of Marlow’s Tavern, sent this recipe, he wrote, “Our citrus aioli has always been a fan favorite. The balance of flavors makes it the perfect condiment for Marlow’s Tavern’s signature asparagus (fries) and chickpea fries. It’s also great on fish, sandwiches and tacos. No one will judge you for wanting to double dip in this sauce!”
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
Nutritional information
Per serving: 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 home-sized 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.
- Peeled cloves from 1 large head of garlic
- Pure olive oil, to cover
- 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.
Nutritional information
Per serving: 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.From the menu of . . . Marlow’s Tavern, 1950 Satellite Blvd, Duluth; 770-622-2033, marlowstavern.com.
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.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
