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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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