Roasted Garlic Aioli Food

ROASTED GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat an oven to 375 F. Remove as much excess peel, or papery covering, on the heads of garlic as you can.
• To make getting the garlic out a lot easier later, use a sharp paring knife to snip off the tip of each clove of garlic. Put the garlic heads on a large piece of aluminum foil, then drizzle with 1 tablespoon of the olive oil.
• Fold the foil up and crimp to enclose the garlic. Roast until browned and supremely tender, about 45 minutes.
• Open the foil packet and let sit until cool enough to handle.
• Using a small spoon, dig out the garlic cloves from the head. You can also just squeeze the cloves out. Mash the cloves into a paste. Now choose to proceed with the blender method or the whisk method. The blender is faster; the whisk gives the cook more control, and thus there's less risk of the aioli "breaking," or having the egg mixture and the oil separate.
• Whirl the garlic, egg, lemon juice, mustard , and salt in a blender to combine.
• With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
• As you add the oil, the mixture will thicken. It's actually pretty crazy how it goes from a liquidy mix of beaten egg into a creamy-looking spread.
• Season to taste with salt and pepper. If it's terribly thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil, which will counterintuitively make it thicker. Serve immediately or cover and chill for up to two days.
• In a small bowl, whisk together the garlic, egg, lemon juice , mustard, and salt.
• Set the bowl on a silicone oven pad or wrap the bottom of the bowl in a kitchen towel to hold the bowl still on the counter without having to hold it.
• Whisking constantly, add the oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more in a stream.
• Season to taste with salt and pepper. Whisk in more lemon juice (a drop at a time) to taste, or use the lemon juice to thin the aioli, if needed (it may be counterintuitive, but adding more oil with thicken, not thin the mixture once it starts to thicken, and adding too much oil will break the mixture). Serve the aioli immediately, or cover and chill for up to two days.

ROASTED GARLIC AIOLI

Steps:

• Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
• Serve right away, or refrigerate for up to 1 day.

ROASTED GARLIC AIOLI

Steps:

• Roast the garlic head by cutting a thin slice off the very top of the head to expose the tops of all the cloves. Set the head in a shallow baking dish, and drizzle 2T olive oil over the head and season with salt and pepper.
• Cover w/ foil.
• Bake in a 300 degree oven for 1-1/2 hours till garlic is very soft.Set aside.
• When cool squeeze the pulp out of the garlic into a blender and add egg yolks, garlic, lemon juic, water, salt, and cayenne.
• Puree till smooth.
• With motor running add the reserved oil from roasted garlic plus the additional 1-1/2 c oil in a slow steady stream and continue processing till emulsified.

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

VEGAN ROASTED GARLIC CASHEW AIOLI

Steps:

• Soak cashews in filtered water for 4 hours. Drain and rinse well.
• Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
• Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
• Use as is or flavour as desired.
• Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
• 6 Vegan Aioli flavour variations:.
• Vegan Spicy Chipotle Aioli:.
• •add 2 tsp dried chipotle powder with vinegar OR.
• •add 2 Tbsp chipotle in adobo sauce before adding water OR.
• •soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
• Vegan Wasabi Aioli:.
• •replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste.
• Vegan Tartar Sauce:.
• •add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
• Herbed Vegan Aioli:.
• •add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro).
• Vegan Black Olive Aioli:.
• •add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
• Vegan Mango & Chili Aioli:.
• •add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.