We don’t always have fries for dinner, but when we do, we make four gallons of this roasted garlic aioli for dipping.
We don’t always have fries for dinner, but when we do, we make four gallons of this roasted garlic aioli for dipping. This sauce is one of our all time favorite recipes to make for an added touch to almost any meal. While primarily used for dipping fries (or potatoes in any form), we’ve also used it on burgers, baked chicken, and even veggies, when we’re feeling like we want to be healthy-ish.
The secret to this finger licking good aioli is the roasted garlic. While this process takes a little extra time, we promise it’ll be worth it in the end. The fragrant garlic pairs with lemon, rosemary, and just a hint of cayenne pepper for a little kick. Go ahead and whip up this roasted garlic and herb aioli – but don’t say we didn’t warn you: this stuff is addicting!!
Roasted Garlic And Herb Aioli
- 3 garlic bulbs
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 2 tablespoons rosemary, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Cut the top quarter inch off of each head of garlic. Each individual clove should be visible and exposed. Place the heads of garlic on tin foil and drizzle with oil. Wrap up the garlic and place in oven for 30 minutes, until fragrant, soft, and golden.
- Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
- Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic. Stir until smooth and creamy. Serve with potatoes or spread on your favorite sandwich!
Recipe adapted from African Bites.