Sauces & Jams · By Jocelyn
Roasted Garlic Aioli
This aioli is a lovely accompaniment to anything really: black bean burgers, veggie dip, roasted potatoes, you name it. It's a creation that you can modify easily depending on what kind of aioli you want. This is my best concoction so far. I discovered the lemon juice element more recently, and it really elevates this dip. Even though this is a bit of a shortcut to an aioli, it's pretty hard to taste the difference!
Ingredients
- 1 large bulb of garlic
- 3–4 tbsp mayonnaise (to taste, depending how garlicky you want it)
- ¼ lemon, juiced
- ¼ tsp salt (or more, to taste)
- ¼ tsp pepper
- Optional: herbs (such as rosemary, thyme)
Method
- 1
Preheat the oven (or toaster oven) to 400°F.
- 2
Slice off the top of the garlic so all of the tops of the cloves are open. Drizzle olive oil on top and sprinkle salt and pepper.
- 3
Wrap the garlic bulb in tin foil. Bake in the oven until the cloves are soft and browned (~40–60 minutes). I poke them with my finger to make sure they're soft all the way through.
- 4
Put the salt, pepper, and any herbs in a small bowl.
- 5
Squeeze the garlic bulb out into the bowl. I squeeze it out with a paper towel or cloth under the tin foil because the bulb is oily and hot.
- 6
Mash the garlic into the herbs. Add the mayo and lemon juice and mix well. Refrigerate for at least 2–3 hours for the flavours to meld.
A note from Jocelyn
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