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.
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED JALAPENO AND GARLIC AIOLI
Use in place of normal mayo if you want that extra zing on your burger. This is VERY flavorful and stands up well with any sandwich, really. You can substitute from-the-jar roasted chipotle peppers.
Provided by ChefTroy
Categories Spreads
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Roast the jalapeños until skin turns black all around.
- Place jalapeños in a bag and let steam for 10 minutes, or until cool to the touch.
- Under cold water, peel the skin from the jalapeños and remove the stems.
- Split the jalapeños with a paring knife and scrape out the seeds and pith.
- Set aside.
- Using a mortar or food processor, crush garlic until it forms into a paste.
- Add jalapeños and grind/process again until liquefied.
- Add mayo and salt and mix a final time.
- Enjoy on burgers or sandwiches or get creative!
- I've added 2 tsp of sugar to this on occasion to give it an extra dimension of flavor. Your choice!
Nutrition Facts : Calories 154.9, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 666.2, Carbohydrate 9.8, Fiber 0.1, Sugar 2.7, Protein 0.5
OUTBACK'S ROASTED GARLIC HERB AIOLI
Make and share this Outback's Roasted Garlic Herb Aioli recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a mixing bowl. Whisk to combine.
- Place in a small container.
- Refrigerate aioli for a few hours before use to allow flavors to combine.
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
ROASTED GARLIC AND LIME AIOLI
Make and share this Roasted Garlic and Lime Aioli recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 55m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
- Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.
Nutrition Facts : Calories 810.3, Fat 70, SaturatedFat 10.2, Cholesterol 48.9, Sodium 2293.9, Carbohydrate 48.5, Fiber 0.2, Sugar 12.5, Protein 2.1
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