Roasted Garlic Aioli
Creamy, garlicky and packed with umami flavor, this Roasted Garlic Aioli is perfect to spread on burger and sandwiches, or to serve as a dip for fries and crudités.
Ingredients
- 3 whole heads garlic
- Extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Pinch of cayenne pepper, optional
Instructions
Roast the garlic:
- Preheat oven to 425 degrees F.
- Peel the white papery skin off the garlic heads and slice off their tops to expose the cloves.
- Place the garlic heads on a piece of foil, drizzle them with olive oil and season generously with salt and pepper. Tightly wrap the foil around the heads and place in a shallow dish or baking pan.
- Roast until tender and browned, 40 to 60 minutes. The cooking time depends on how dark you want them. Remember: the darker the color, the deeper the flavor.
- Once the garlic heads are done, let them cool and then remove each clove by using the tip of a paring knife or by squeezing them out of their skins with your fingers.
Preparing the Roasted Garlic Aioli:
- Using a fork, mash the roasted garlic cloves until a paste forms.
- In a medium size bowl, combine the mayo, roasted garlic paste, Dijon mustard, lemon juice, Worcestershire sauce and cayenne. Whisk until smooth. Season with salt and pepper as needed.
- Serve immediately or refrigerate for up to 2 days. You can garnish with chopped herbs and some cayenne pepper if desired!