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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Rating:
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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

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1PREP/PREPARE

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2Gather your ingredients.

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3Place a rack in the middle position, and preheat the oven to 375f (190c).

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4Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.

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5Bring the ends of the parchment paper together and twist to seal.

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6Bake the garlic in the preheated oven for 20 minutes.

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7Remove the garlic from the oven, and allow them to cool.

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8Squeeze the garlic out of the skins and place on a cutting board with the salt.

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9Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.

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10Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.

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11Whisk until completely combined.

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12Add salt and pepper, to taste.

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13Chef’s Tip: It probably won’t need much salt.

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14Cover and keep refrigerated until needed.

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15Chef’s Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.

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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