Outbacks Roasted Garlic Herb Aioli Recipes

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.

OUTBACK'S ROASTED GARLIC HERB AIOLI

Steps:

• Place all ingredients into a mixing bowl. Whisk to combine.
• Place in a small container.
• Refrigerate aioli for a few hours before use to allow flavors to combine.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

ROASTED GARLIC AND LIME AIOLI

Steps:

• Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
• Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.

VEGAN ROASTED GARLIC CASHEW AIOLI

Steps:

• Soak cashews in filtered water for 4 hours. Drain and rinse well.
• Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
• Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
• Use as is or flavour as desired.
• Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
• 6 Vegan Aioli flavour variations:.
• Vegan Spicy Chipotle Aioli:.
• •add 2 tsp dried chipotle powder with vinegar OR.
• •add 2 Tbsp chipotle in adobo sauce before adding water OR.
• •soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
• Vegan Wasabi Aioli:.
• •replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste.
• Vegan Tartar Sauce:.
• •add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
• Herbed Vegan Aioli:.
• •add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro).
• Vegan Black Olive Aioli:.
• •add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
• Vegan Mango & Chili Aioli:.
• •add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.