Creamy Garlic Aioli (Print Version)
# Ingredients:
→ Garlic for Roasting
01 -
3 teaspoons olive oil
02 -
2–3 heads of garlic (use 3 if small in size)
→ Garlic Aioli
03 -
1 tablespoon grated parmesan
04 -
1 teaspoon dijon mustard
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon salt
07 -
1/2 cup mayo
08 -
1 tablespoon lemon juice
# Instructions:
01 -
Set your oven to 400°F. Tear foil into pieces about 5 inches square. Peel away the loose outer layers from your garlic, leaving the heads whole.
02 -
Trim about 1/4 inch off the top of each garlic head to show the tips of the cloves. Put each one on a square of foil.
03 -
Pour a teaspoon of olive oil over each garlic head. Wrap each one tightly in foil and put them in a baking dish.
04 -
Roast for about 40 minutes until the garlic turns soft and golden. Let it cool so it’s easier to handle.
05 -
Once cooled, either squeeze or peel the roasted garlic cloves out of the skins.
06 -
Toss the mayo, dijon, lemon juice, parmesan, salt, pepper, and those roasted garlic cloves in a small blender or food processor. Blend until creamy and smooth.
07 -
You can enjoy it right away or pop it in the fridge to keep for later.
# Notes:
01 -
Stays fresh in the fridge up to a week
02 -
Yields about two-thirds of a cup
03 -
Tastes even better made ahead