Sometimes you have to amp up your typical Mayonnaise. I am all about creating various flavored Mayonnaise mixtures, and this one may just be my favorite. I love garlic, and roasted garlic, is even better. This is great to spread on sandwiches (especially sandwiches with red meat like lamb, roast beef, steak...).
Roasted Garlic Aioli
- 2 Heads Garlic
- 1/2 Cups Mayonaise
- 1 T Lemon Juice (fresh)
- 1 tsps minced Thyme (leaves only)
- Salt and Pepper
- Pinch Cayenne
- Preheat your oven to 375 degrees. Trim about 1/4 inch off the top of the head of garlic (just enough to expose the interior of each clove). Place on a piece of tin foil and drizzle with about 1 Tablespoon of Olive Oil. Loosely fold the tin foil over the garlic and bake for about 45 minutes.
- Remove from oven and let cool until it's able to handle. Once cooled, squeeze the cloves out of the head of garlic into a bowl. Mash up with a fork. You don't want any large chunks of garlic - make it more like a puree.
- Add in your Mayonnaise, lemon, thyme and season with salt and pepper. I also add a pinch of cayenne to add some warmth to the aioli.