Easy Roasted Garlic Aioli
I’m telling you, my Roasted Garlic Aioli is a little jar of wonders. It’s a creamy blend of roasted garlic’s sweet, caramelized notes with the tangy zing of lemon, all rounded off with a subtle kick of Dijon mustard. Just a spoonful can transform your sandwiches, veggies, or grilled meats from everyday to extraordinary – it’s my secret weapon in the kitchen, and it’s about to become yours too! Begin by preheating your oven to 400°F (200°C). Take a whole head of garlic and peel away the outer layers, leaving the cloves still snug in their skins. With a sharp knife, cut off the top of the head, exposing the individual cloves. Place your prepped garlic head on a piece of aluminum foil. Drizzle it with olive oil, then wrap it up in the foil. Pop it in the oven and let it roast for about 30-40 minutes. You’re looking for the cloves to be soft and golden. Once roasted, take the garlic out of the oven and let it cool just enough to handle. Gently squeeze the bottom of each clove to push out the roasted goodness into a small bowl. Mash them into a creamy paste. Add the mayonnaise, lemon juice, and Dijon mustard to the bowl. Stir until they are thoroughly combined and the aioli looks uniform. Finally, season your aioli with salt and pepper. Taste it as you go – the key to a perfect aioli is in the seasoning.
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