Roasted Garlic Aioli Sauce (dip or spread)
A creamy condiment (like a garlicky mayo) that's perfect as a dipping sauce, to drizzle over meats, fish and veggies, wraps and sandwiches. You can keep it in the fridge for a week.
Servings 1 cup
Ingredients
- 2-3 whole garlic heads
- 2 tablespoons olive oil
- Salt a few pinches
- Black pepper a few pinches, freshly ground
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon spicy brown or Dijon mustard
- ⅛ teaspoon of Worcestershire sauce optional
Instructions
- Preheat oven to 375°F (180°C).
- Slice the tops (about ¼) of the whole heads of garlic to expose the cloves, and leave the skins on.
- Place them on a piece of aluminum foil, cut side up, and drizzle each open bulb with a teaspoon of oil. Season with salt and pepper, to taste. Wrap up the foil to enclose the garlic and place it on a baking sheet.
- Bake for about 40 minutes, or until the cloves are tender. It might take a bit more or less.
- Squeeze the soft pulp or remove each clove from its skin and transfer it to a small bowl. Allow the garlic to cool for about 10 minutes at room temperature, and then mash it with a fork.
- Place ⅔ of the mashed garlic in a medium bowl. Stir in the mayonnaise, lemon juice, and mustard until integrated. Taste and add more mashed garlic if necessary, and adjust the seasonings (salt and pepper) as needed.
- Keep refrigerated in a glass airtight container or jar for 5 to 7 days.
