roasted garlic aioli with a twist

Name: Roasted Garlic Aioli with a Twist
Prep time: 5 min
Cook time: 25 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 clove(s) garlic, with skins (make these large cloves); 1 teaspoon(s) olive oil, extra virgin; 1/4 teaspoon(s) salt, kosher variety, fine grind; 1/2 cup(s) mayonnaise (duke’s, if you can get it); 1 teaspoon(s) dijon mustard; 1 dash(es) sriricha pepper sauce, or to taste; 1 tablespoon(s) freshly squeezed lemon juice; 1 teaspoon(s) lemon zest; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste

46 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 26, 2016

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.

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield Several

Ingredients

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

How To Make roasted garlic aioli with a twist

Step 1

PREP/PREPARE

Step 2

Gather your ingredients.
Step 3

Place a rack in the middle position, and preheat the oven to 375f (190c).
Step 4

Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.
Step 5

Bring the ends of the parchment paper together and twist to seal.
Step 6

Bake the garlic in the preheated oven for 20 minutes.
Step 7

Remove the garlic from the oven, and allow them to cool.
Step 8

Squeeze the garlic out of the skins and place on a cutting board with the salt.
Step 9

Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.
Step 10

Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.
Step 11

Whisk until completely combined.
Step 12

Add salt and pepper, to taste.
Step 13

Chef’s Tip: It probably won’t need much salt.
Step 14

Cover and keep refrigerated until needed.
Step 15

Chef’s Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.
Step 16

Keep the faith, and keep cooking.
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