Roasted Garlic Aioli
This roasted garlic aioli features a rich, creamy aioli base blended with oven-roasted garlic cloves for an incredibly flavorful and umami-packed sauce variation perfect for dipping, spreading and more.
Servings: 12
Calories: 190kcal
Equipment
Ingredients
- 1 head garlic
- 1 tbsp olive oil
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 c. Avocado oil
Instructions
Roast the Garlic
- Start by removing the top quarter of the head of garlic with a sharp knife, exposing the bulbs.
- Preheat the oven to 325 degrees F.
- Place the garlic in the center of a sheet of foil and drizzle with olive oil and salt.
- Wrap the garlic in the foil and place in the preheated oven.
- Roast the garlic for 45 minutes to an hour.
- Carefully remove it from the oven and allow the garlic to rest until cooled, about 20 minutes.
- Press the garlic from the bottom to push the roasted cloves out of the thin, papery shell.
Make the Aoili
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the garlic cloves and pulse 5 to 10 more times until they are minced and incorporated.
- Spoon into a resealable jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Use garlic confit as a substitute for roast garlic for an even stronger flavor.
Use garlic confit as a substitute for roast garlic for an even stronger flavor.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 5mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg