Saturday, May 24, 2014

Roasted Garlic Aioli

3 whole heads of garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
Dash Worcestershire sauce

Preheat the oven to 425 degrees.

Cut the heads off the tops of the garlic cloves, then place on a large piece of foil, drizzle lightly with olive oil and sprinkle with salt and pepper.

Wrap the foil into a tight pouch and cook for 40 minutes.

Remove from the oven and allow to cool. Then squeeze the pulp from the skins.

In a food processor combine all the ingredients and pulse until well combined.

 Then refrigerate at least for one hour to let the flavors meld together. Then serve it with whatever your heart desires.

Tonight I put mine on a burger with swiss cheese, monterrey jack cheese, apple wood smoked bacon,  sauteed onions, arugula, tomatoes, pickles on a jalapeno cheese bread.

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