Roasted Garlic Aioli With A Twist Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.
• Bring the ends of the parchment paper together and twist to seal.
• Bake the garlic in the preheated oven for 20 minutes.
• Remove the garlic from the oven, and allow them to cool.
• Squeeze the garlic out of the skins and place on a cutting board with the salt.
• Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.
• Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.
• Whisk until completely combined.
• Add salt and pepper, to taste.
• Chef's Tip: It probably won't need much salt.
• Cover and keep refrigerated until needed.
• Chef's Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

Steps:

• Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
• Serve right away, or refrigerate for up to 1 day.