Garlic Spread Sauce (Print Version)
# Ingredients:
→ Garlic for Roasting
01 -
2–3 garlic heads (use 3 if they're smaller)
02 -
3 teaspoons of olive oil
→ Creamy Aioli
03 -
1/2 cup of mayo
04 -
1 teaspoon of mustard (dijon)
05 -
1 tablespoon fresh lemon juice
06 -
1 tablespoon parmesan, finely grated
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper (ground)
# Instructions:
01 -
Set your oven to 400°F to preheat. Tear off some 5"x5" aluminum foil pieces. Carefully remove the fragile outer layers of the garlic, but leave the heads whole.
02 -
Take off about 1/4" from the top of each head, making the clove tops visible. Set them on their foil pieces.
03 -
Pour 1 teaspoon of olive oil over each garlic head. Wrap the foil snugly around them and place them in your baking dish.
04 -
Cook for 40 minutes or until soft and golden-brown. Let them cool a bit to handle easily.
05 -
Once cooled, squeeze or peel out the roasted cloves from their husks.
06 -
Put mayo, mustard, parmesan, lemon juice, salt, pepper, and garlic into a small blender or food processor. Blend till smooth and creamy.
07 -
Serve right then, or pop it in the fridge for later use.
# Notes:
01 -
Lasts about a week in the fridge
02 -
Yields roughly 2/3 cup
03 -
Improves in flavor if made ahead