Creamy Roasted Garlic Sauce (Print Version)
# Ingredients:
→ For the Roasted Garlic
01 -
1 head garlic
02 -
1 tablespoon olive oil
→ For the Aioli
03 -
½ cup mayonnaise
04 -
1 tablespoon lemon juice
05 -
½ teaspoon Dijon mustard
06 -
salt and pepper to taste
07 -
chopped parsley or chives for garnish
# Instructions:
01 -
Heat your oven to 400°F. Take the garlic bulb and peel off the papery outer layers while keeping all the cloves together. Use a sharp knife to cut about ¼ inch off the top of the bulb so you can see the individual cloves.
02 -
Place the garlic on a piece of foil, drizzle the exposed cloves with olive oil, then wrap it up tight. Pop it in the oven for about 30-40 minutes until the cloves get soft and golden.
03 -
Let the garlic cool down a bit after roasting. Then gently squeeze the bulb to push the soft, roasted cloves out into a small bowl.
04 -
Use a fork to mash the roasted garlic until it's nice and smooth with no lumps.
05 -
In a separate bowl, combine your mashed garlic with the mayonnaise, fresh lemon juice, and Dijon mustard. Stir everything together until well combined.
06 -
Add salt and pepper to your liking. Give it a taste and adjust any ingredients if needed - maybe a little more lemon juice or an extra pinch of salt.
07 -
If you're feeling fancy, sprinkle some chopped parsley or chives on top. Cover the aioli and let it chill in the refrigerator for at least 30 minutes so all those flavors can get to know each other.
# Notes:
01 -
Roast extra garlic while you're at it - it's great for spreading on bread or adding to other dishes.
02 -
For super smooth aioli, throw everything in a food processor or blender instead of mixing by hand.
03 -
If your aioli is too thick, you can thin it with a splash of water or extra lemon juice.
04 -
The aioli will thicken up a bit more after chilling in the fridge.
05 -
Try adding a pinch of smoked paprika or a touch of honey for a unique twist on the classic.