Description
This Roasted Garlic Aioli is a creamy, flavorful sauce perfect for adding a gourmet touch to sandwiches, grilled vegetables, or roasted meats. Made with slow-roasted garlic bulbs to bring out their natural sweetness and combined with mayonnaise, Dijon mustard, lemon juice, and parmesan cheese, this aioli offers a tangy and rich flavor profile. The recipe requires minimal ingredients and minimal effort, making it an ideal condiment for everyday meals or special occasions.
Ingredients
Roasted Garlic
- 2-3 bulbs of garlic (2 bulbs if large, 3 if small)
- 3 teaspoons olive oil
Aioli Sauce
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Prepare aluminum foil squares approximately 5 x 5 inches each for wrapping the garlic bulbs.
- Prepare Garlic Bulbs: Remove the outer sheer layers of the garlic bulb carefully with your hands, keeping the bulb intact. Slice about 1/4 inch off the non-root end of the garlic cloves to expose the tops.
- Wrap Garlic for Roasting: Place each garlic bulb in the center of an aluminum foil square. Drizzle each with 1 teaspoon of olive oil, then tightly wrap the bulb in the foil to seal it.
- Roast Garlic: Place the foil-wrapped garlic bulbs on a baking pan and roast them in the preheated oven for 40 minutes until the cloves are tender and golden. Allow the bulbs to cool completely before handling.
- Extract Roasted Garlic: Once cooled, gently squeeze or peel the soft, roasted garlic cloves out of the bulb, discarding any tough skins.
- Make Aioli: In a small food processor or blender, combine the roasted garlic cloves, mayonnaise, Dijon mustard, lemon juice, grated Parmesan cheese, salt, and black pepper. Blend until the mixture is smooth and well incorporated.
- Serve or Store: Use the aioli immediately as a dip or condiment, or store it in an airtight container in the refrigerator. The aioli can be kept chilled for up to one week.
Notes
- Roasting garlic mellows its pungency and adds a sweet, nutty flavor that is key to this aioli.
- If your garlic bulbs are small, use 3 bulbs to ensure enough roasted garlic for a flavorful dip.
- The Parmesan cheese adds a subtle savory depth but can be omitted for a dairy-free version.
- The aioli can be used as a spread for sandwiches, a dip for fries or vegetables, or a sauce for grilled meats and seafood.
- Store leftover aioli in an airtight container in the fridge for up to 7 days.
