Roasted Garlic and Black Pepper Aioli
Servings: 1 1/2 cups
Ingredients
- 1 cup mayo
- 3-4 cloves roasted garlic
- 1/4 cup lemon juice
- 2 Tbsp grated Parmesan cheese
- 1/2 Tbsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp cracked black pepper
- Dash Worcestershire sauce
- 2 Tbsp fresh parsley minced
- ROASTED GARLIC:
- 1 head of garlic
- pinch of salt and pepper
- drizzle of olive oil
Instructions
- TO ROAST GARLIC:
- Preheat oven to 400 degrees.
- Peel off outer paper layers of the head of garlic, make sure you leave the individual skins on the cloves.
- Cut off the top 1/2 inch of the NON root end of the garlic head.
- Place garlic in the center of a piece of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil.
- Wrap up the foil around the garlic and place in to a muffin pan.
- Bake for 35-40 minutes.
- Unwrap and let garlic cool for a while until you can touch it.
- Squeeze from the bottom (root) end to pop the roasted cloves out of the skins.
- Store in an airtight container in the refrigerator.
- TO MAKE THE AIOLI:
- Combine ingredients in a small bowl, whisk, and set aside.
- Use immediately or place in airtight container in the refrigerator.
