Roasted Garlic Mayo

An Easy Aioli - Perfect for Burgers, Sandwiches, or Dipping

"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath."

A Midsummer Night's Dream, William Shakespeare

Perhaps unfortunately for B, my love of garlic far outshines any breath related vanity I harbour, or desire to be generally odourless. This is one of my favourite go-to recipes for when I make sandwiches, burgers, fries, or even roasted veggies. It is thick, rich, garlicy and delicious. And I don't even care for mayonnaise!

You will need...

2 whole bulbs garlic, roasted

1 cup mayo

1 tsp fresh lemon juice

1/2 tsp garlic salt

To roast the garlic...

Preheat oven to 375 degrees F.

Peel off most of the skin on the garlic bulbs and discard. Grasping the garlic on its side, slice the top of the garlic off with a sharp knife.

Lay the garlic bulbs on a sheet of aluminum foil and tent the foil upwards to prevent leakage of juice or oil. 

Drizzle the  bulbs with olive oil, enough to coat the tops of the cloves. Sprinkle with salt and pepper and pinch the foil closed over top of the garlic. 

Roast in the oven for 30-40 minutes, or until garlic is aromatic and brown, and breaks apart easily with a fork. Allow to cool well before squeezing.

For the aioli....

Squeeze the cooled bulbs of garlic into a bowl. Mash the cloves well, then add remaining ingredients. Combine and serve. 

Keeps well in an airtight container in the fridge for about a week. 

TIP: Try adding sliced basil or other fresh herbs to the mayonnaise.