Jazz up your bottle of mayonnaise that’s been sitting in your cupboard for weeks and try this delish take on roasted garlic aioli.
- 3 heads of garlic
- 1 cup of mayonnaise
- 1/3 cup of lemon juice
- 2 tablespoons of parmesan cheese, grated
- ½ tablespoon of Dijon mustard
- 1/8 teaspoon of cayenne pepper
- Worcestershire sauce
- Parsley, chopped
- Olive oil
- Ground black pepper
- Sourdough bread
Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
Preheat the oven to about 425 Degrees Fahrenheit.
Chop the heads of the garlic and expose the cloves. Enclose them in aluminium foil and drizzle lightly with olive oil. Sprinkle with salt and pepper, as desired.
Place the garlic in the oven and roast for about 30 – 40 minutes, or until roasted. Remove from the oven and let cool.
Once cooled, squeeze the pulp from the garlic skin.
Combine the roasted garlic, mayonnaise, lemon juice, parmesan cheese, mustard, cayenne pepper, Worcestershire sauce, salt and pepper in a food processor. Pulse until the mixture is well combined.
Transfer into a container and refrigerate for at least 2 hours to allow the flavors to marry.
Spread over warm sourdough bread, sprinkle with parsley. Serve.
Number of Servings: 1 cup of roasted garlic aioli.