Sunday, December 12, 2010

Roasted Garlic Aioli

  • 1 head garlic (or more, to taste)
  • 1 tablespoon olive oil
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh flat leaf parsley
  • Salt and freshly ground white pepper, to taste
Preheat oven to 375°F. Slice off the top quarter of the garlic head to expose all of the cloves. Place the head of garlic in a clay garlic roaster or oven-safe roasting dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven until soft, about 1 hour. When cool enough to handle, apply pressure to the base of the head and squeeze out the pulp; discard the skins.

In a small mixing bowl, whisk roasted garlic pulp, mayonnaise and chopped parsley until completely incorporated; season to taste with salt and pepper.

Makes about 1 cup