Roasted Garlic Aioli with a Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

I posted another recipe on creating a garlic aioli, but this one is a bit different… it taste brilliant, you probably have the ingredients on hand, and it’s a snap to make.

The twist on this recipe is that we’re not creating an oil-based emulsion from scratch… we’re going to use a premade mayonnaise. In addition, we’re going to bake the garlic to give the aioli a roasted, mellow taste, and kick it up with a bit of Sriricha pepper sauce.

This recipe goes great on sandwiches in place of a regular mayonnaise.

So, you ready… Let’s get into the kitchen.


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Serves:

Several

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

2 clove
garlic, with skins (make these large cloves)
1 tsp
olive oil, extra virgin
1/4 tsp
salt, kosher variety, fine grind
1/2 c
mayonnaise (duke’s, if you can get it)
1 tsp
dijon mustard
1 dash(es)
sriricha pepper sauce, or to taste
1 Tbsp
freshly squeezed lemon juice
1 tsp
lemon zest
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place a rack in the middle position, and preheat the oven to 375f (190c).
4
Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.
5
Bring the ends of the parchment paper together and twist to seal.
6
Bake the garlic in the preheated oven for 20 minutes.
7
Remove the garlic from the oven, and allow them to cool.
8
Squeeze the garlic out of the skins and place on a cutting board with the salt.
9
Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.
10
Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.
11
Whisk until completely combined.
12
Add salt and pepper, to taste.
13
Chef’s Tip: It probably won’t need much salt.
14
Cover and keep refrigerated until needed.
15
Chef’s Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.
16
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy, Heirloom