Friday, June 17, 2016

Roasted Garlic Aioli

This mayonnaise-based sauce is a great dipping sauce for grilled shrimp or Tortillas Espanolas (Spanish potato omelette).

1 whole head garlic
Olive oil
Salt & pepper
1 cup mayonnaise
2 tsp. lemon juice

1. Preheat oven to 400F. 

2. Cut the top off the head of garlic. Place on a piece of foil (large enough to wrap the whole head).* 

3. Drizzle some olive oil on top and season with a sprinkle of salt and pepper. Wrap the foil around the garlic bulb, place on a baking sheet and roast in the oven 45 minutes to an hour until the garlic is soft and fragrant. 

4. Remove from oven, unwrap, and let cool. Squeeze the roasted garlic out from the individual cloves into a food processor. Add the mayonnaise and lemon juice and pulse briefly until well blended. Cover and refrigerate until ready to use. 

*If using a garlic roaster (cast iron or clay pot), place the garlic bulb (with top cut off) in the roaster, drizzle with olive oil, season with salt & pepper, cover, and roast the same as above. 

Garlic roasted in a cast iron roaster.

Place the roasted garlic cloves, mayonnaise and lemon juice in a blender and pulse briefly until just combined. 

Served as a dipping sauce (on the right) with bacon & basil wrapped grilled shrimp.

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