ROASTED GARLIC AIOLI WITH A TWIST
I posted another recipe on creating a garlic aioli, but this one is a bit different... it taste brilliant, you probably have the ingredients on hand, and it's a snap to make. The twist on this recipe is that we're not creating an oil-based emulsion from scratch... we're going to use a premade mayonnaise. In addition, we're going to bake the garlic to give the aioli a roasted, mellow taste, and kick it up with a bit of Sriricha pepper sauce. This recipe goes great on sandwiches in place of a regular mayonnaise. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Spreads
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your ingredients.
- Place a rack in the middle position, and preheat the oven to 375f (190c).
- Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.
- Bring the ends of the parchment paper together and twist to seal.
- Bake the garlic in the preheated oven for 20 minutes.
- Remove the garlic from the oven, and allow them to cool.
- Squeeze the garlic out of the skins and place on a cutting board with the salt.
- Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.
- Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.
- Whisk until completely combined.
- Add salt and pepper, to taste.
- Chef's Tip: It probably won't need much salt.
- Cover and keep refrigerated until needed.
- Chef's Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.
- Keep the faith, and keep cooking.
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