Description
This roasted garlic aioli is a creamy and flavorful dip perfect for serving with your favorite dishes.
Ingredients
Scale
- 1 garlic bulb (if garlic bulbs are small, you can use 2)
- 1 tsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp grated Parmesan cheese
- pinch salt (to taste)
- pinch black pepper (to taste)
Instructions
- Preheat the oven to 400°.
- Clear the very outer, sheer layers of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact. Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch.
- Place the garlic bulb in the middle of an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil.
- Place the wrapped garlic bulb onto a roasting pan and bake for 40-45 minutes. Let the bulb cool down before using.
- Once the garlic is cooled, you can either squeeze the garlic out of each clove or peel each clove to get the garlic out.
- Combine all of the ingredients (including roasted garlic) in a blender and pulse a few times just to combine and blend.
- Serve right away or store in an air-tight glass container with a lid. Store roasted garlic aioli in the refrigerator. Stored properly, it should be good for 5-7 days.
Notes
- Roast as many garlic bulbs as you wish, just roast them individually wrapped.
- If you prefer to peel the clove, some garlic may always be left behind when squeezed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sauces
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg