Roasted Garlic Aioli with a Twist

16
Andy Anderson !

By
@ThePretentiousChef

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

How to Make Roasted Garlic Aioli with a Twist

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.

Printable Recipe Card

About Roasted Garlic Aioli with a Twist

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



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