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roasted garlic aioli with a twist

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

yield serving(s)
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For roasted garlic aioli with a twist

  • PLAN/PURCHASE
  • 2 clove
    garlic, with skins (make these large cloves)
  • 1 tsp
    olive oil, extra virgin
  • 1/4 tsp
    salt, kosher variety, fine grind
  • 1/2 c
    mayonnaise (duke’s, if you can get it)
  • 1 tsp
    dijon mustard
  • 1 dash
    sriricha pepper sauce, or to taste
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    lemon zest
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make roasted garlic aioli with a twist

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients.
  • 3
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 4
    Lay the garlic on a piece of parchment paper, and sprinkle with the olive oil.
  • 5
    Bring the ends of the parchment paper together and twist to seal.
  • 6
    Bake the garlic in the preheated oven for 20 minutes.
  • 7
    Remove the garlic from the oven, and allow them to cool.
  • 8
    Squeeze the garlic out of the skins and place on a cutting board with the salt.
  • 9
    Mash the garlic and salt together with the side of a kitchen knife, until a smooth paste forms.
  • 10
    Combine all of the ingredients (with the exception of the salt and pepper) into a mixing bowl.
  • 11
    Whisk until completely combined.
  • 12
    Add salt and pepper, to taste.
  • 13
    Chef’s Tip: It probably won’t need much salt.
  • 14
    Cover and keep refrigerated until needed.
  • 15
    Chef’s Note: The aioli keep 3 to 4 days in the refrigerator, if tightly sealed.
  • 16
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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