Description
Ultra rich and creamy, this blended Roasted Garlic Aioli will be your new favorite homemade condiment. Made with roasted garlic, dijon, parmesan, and a splash of lemon juice for the perfect sauce!
Ingredients
Scale
Roasted Garlic:
- 2–3 bulbs of garlic (I used 2 but if yours are small use 3)
- 3 teaspoons olive oil
Aioli:
- 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
Roast the Garlic:
-
Preheat the oven to 400°F. Lay out aluminum foil squares about 5″-5″.
- Using your hands, clear the sheer layers of the garlic bulb. Keeping the bulb intact, slice 1/4″ off the “non root” side of the garlic cloves on the bulb.
-
Place the garlic bulb in a middle on an aluminum foil square. Drizzle garlic cloves with 1 teaspoon of olive oil and wrap the bulb in foil.
-
Place wrapped garlic bulb in a pan and bake for 40 minutes. Let the bulb cool down before using.
Make Aioli:
- Once garlic bulbs have cooled, either squeeze garlic cloves out or individually peel them.
- To a small processor or blender, add mayonnaise, dijon mustard, lemon juice, grated parmesan, salt, pepper and garlic cloves. Blend until smooth.
- Store in refrigerator or serve immediately.
