Roasted Garlic Aioli

Tired of the same old sauce being used on your burgers and fries? Tired of boring salad dressing? You are? Well, let me welcome you to the wonderful world of aioli, pronounced  as ‘ahy-oh-lee’. If you have never had aioli, well now is your chance. It is a like a very light mayonnaise with a great punch of garlic. So if you like garlic, and the texture of mayonnaise, then you are going to love aioli.

Roasted Garlic Aioli Recipe

Aioli goes great with just about anything. You can spread it on bread and it just like that, or you can drizzle over french fries, or even better, some blanched beans or asparagus. Truly wonderful anyway you serve it.

Ingredients:

  • 1/2 bulb of garlic, skin on
  • 2 cloves garlic, finely minced, and mashed
  • 1/2 tsp salt
  • pinch of cracked pepper
  • pinch of cayenne pepper
  • juice of half a lemon
  • Approximately 1/2 cup of olive oil, plus one tablespoon
  • 1 tbsp chopped parsley
  • 1 large egg yolk

Begin by preheating your oven to 300 degrees. Get some aluminum foil, and add the half bulb of garlic to the foil. Add two tablespoons of the olive oil, and seal the foil. Cook in oven for approximately one hour and 15 minutes. Remove from the oven, and let cool.

Now the rest is going to come together really quickly. Get out your blender.

Add in the roasted garlic, the garlic mash, salt, pepper, cayenne, egg yolk, chopped parsley, and lemon juice. Give this a few pulses to get everything incorporated. Next step is slowly adding in the olive oil to build your emulsion. Slowly drizzle it in so that the mixture turns into a mayonnaise-like consistency.

Pour into a bowl and serve with whatever your heart desires.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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