Garlic Rosemary Aioli Recipes

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

GARLIC ROSEMARY AIOLI

Steps:

• Combine all ingredients except oil in food processor.
• Blend till combined.
• While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
• Do not over beat.

ROSEMARY AïOLI

Steps:

• Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

GARLIC AIOLI

Steps:

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.