Tony Zentgraf
Roasted Garlic Aioli is a delicious spread that enhances any sandwich, panini or a grilled burger instead of plain mayonnaise.
Aioli – Olive Oil and Garlic
The name Aioli comes from France and the Mediterranean region. It literally means Olive Oil and Garlic but today we have become accustomed to the work Aioli meaning almost any mayonnaise that has been enhanced with another ingredient in most restaurant settings.
In this recipe it is a mayonnaise base that is enhanced with roasted garlic and lemon juice. If you want to take the time to make an aioli from scratch feel free.
It is a similar process to making mayonnaise with garlic and lemon added to make it an aioli. But substituting the time it takes to make the aioli from scratch to just making the aioli with the mayonnaise base you will see why so many in food service have adopted this method.
Endless Possibilities
Have a go at it and come up with your own creations. Here are some ideas, Sun Dried Tomato Pesto Aioli, Basil Pesto Aioli, Chipotle Aioli, Cilantro Lime, Sriracha Aioli, the list goes on and on.
Enjoy!
Roasted Garlic Aioli (GF) (V)
Print RecipeRecipe Multiplier
- 8 ea Garlic Confit Cloves
- 1 tbsp Garlic Confit Oil
- 1 cup Mayonnaise
- 1 tsp Ground Black Pepper
- 1 tsp Granulated Onion
- 1 tsp Lemon Juice
Instructions
- On a cutting board, place the garlic confit or roasted garlic or raw garlic. Reference the video below, using the side of a chef knife smash and pull the garlic to smash into a paste. If using raw garlic, add a small amount of kosher salt to the garlic this wlll help mash the garlic as you are pulling across the garlic.
- Add the garlic to a bowl. If you are not using garlic confit, skip the adding of garlic oil to the aioli.
- Add remaining ingredients and whisk well to combine.
- Refrigerating for a as little as a few hours will help the flavors combine but is best if left overnight. Great on sandwiches and burgers.
