Roasted Garlic Aioli Recipes
ROASTED GARLIC AIOLI
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.
ROASTED GARLIC AIOLI
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.
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- Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic clove is exposed. Place in a piece of aluminum foil and drizzle olive oil on the top of the garlic bulb. Wrap the foil around the bulb and bake for 20-25 minutes until cloves are tender.
- Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
- Let the garlic bulb cool slightly until you're able to handle it; turn upside down and squeeze out the garlic cloves. Roughly chop the cloves (or alternatively mix into the mayonnaise with a fork to break them apart). Stir into mayonnaise mixture until completely incorporated, being sure to taste test for salt levels again.
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