How do I store the leftover garlic parmesan aioli?

Store in a jar with a tight-fitting lid or an airtight container in the fridge for up to a week.

Can I use oil and egg yolks instead of mayo?

Yep, absolutely. Use an immersion blender to emulsify 1 large egg yolk into ¼ cup avocado oil, canola oil or another light-tasting oil to replace the mayo.

If I don’t have time to roast the garlic, can I use fresh garlic or garlic powder?

Sure. But please note it will not taste the same. It will still be good! Add 2 cloves finely minced garlic or ¾ teaspoon garlic powder or garlic paste. To bump up the flavor missing from the roasted element you can add a splash of Worcestershire sauce and/or Dijon mustard.

Roasted Garlic Parmesan Aioli

Name: Roasted Garlic Parmesan Aioli
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 head garlic; 1 teaspoon extra virgin olive oil; Pinches of salt and pepper; ¼ cup good-quality mayo; ¼ cup finely grated Parmesan cheese; ½ teaspoon fresh lemon juice; ¼ teaspoon each kosher salt and fresh cracked black pepper; 1 teaspoon fresh thyme, finely minced; Pinch of red pepper flakes, optional

Description

This roasted garlic parmesan aioli is the perfect way to give a huge flavor boost to pizza, sandwiches, salads, noodles and steamed or roasted vegetables.

Ingredients

Units Scale

Roasted Garlic

1 head garlic
1 teaspoon extra virgin olive oil
Pinches of salt and pepper

Aioli

1/4 cup good-quality mayo
1/4 cup finely grated Parmesan cheese
1/2 teaspoon fresh lemon juice
1/4 teaspoon each kosher salt and fresh cracked black pepper
1 teaspoon fresh thyme, finely minced
Pinch of red pepper flakes, optional

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Preheat oven to 400 degrees.

Using a sharp chef’s knife, slice the top of the head of garlic off, exposing all or most of the garlic cloves.

Drizzle the exposed cloves with olive oil, slowly rotating the head of garlic so the oil drips down in the crevices between the cloves. Sprinkle the top with salt and pepper.

Wrap the garlic in foil and place in preheated oven for 50 minutes, until garlic is deeply golden brown and caramelized. Remove it from the foil and let it cool a bit.

In a small bowl, whisk together the mayo, parmesan, lemon, salt, pepper and thyme. Squeeze the roasted garlic cloves out of the peel onto a cutting board. Use a fork to slightly mash them into a cohesive paste. Whisk the roasted garlic into the aioli.

Taste and adjust seasonings accordingly, per your taste. Add a pinch of red pepper flakes if you like a spicy aioli!

Scoop big dollops onto smashed potatoes, crispy French fries, halved artichokes or literally any vegetable for a great snack or the perfect appetizer.

Notes

Refer to blog post above for ideas on how to use this aioli and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly.

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Nutrition

Serving Size: 2 tablespoons
Calories: 136
Sugar: 0.2 g
Sodium: 173.4 mg
Fat: 12.9 g
Carbohydrates: 2.9 g
Protein: 2.5 g
Cholesterol: 9.4 mg