Roasted Garlic Aioli (Print Version)
# Ingredients:
→ Roasted Garlic
01 -
2–3 bulbs of garlic (use 3 if bulbs are small)
02 -
3 teaspoons olive oil
→ Aioli
03 -
1/2 cup mayonnaise
04 -
1 teaspoon dijon mustard
05 -
1 tablespoon lemon juice
06 -
1 tablespoon grated parmesan cheese
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Preheat oven to 400°F. Lay out aluminum foil squares about 5"x5". Remove outer papery layers of garlic bulbs while keeping bulbs intact.
02 -
Slice 1/4" off the top side of each garlic bulb to expose clove tops. Place each bulb on a foil square.
03 -
Drizzle each bulb with 1 teaspoon olive oil. Wrap bulbs in foil and place in a baking pan.
04 -
Bake for 40 minutes until garlic is soft and golden. Let cool before handling.
05 -
Squeeze or peel roasted garlic cloves from bulbs once cooled.
06 -
In small food processor or blender, combine mayonnaise, dijon, lemon juice, parmesan, salt, pepper, and roasted garlic cloves. Blend until smooth.
07 -
Serve immediately or store in refrigerator.
# Notes:
01 -
Keeps in refrigerator for up to one week
02 -
Makes approximately 2/3 cup
03 -
Can be prepared ahead for better flavor development