Roasted Garlic and Black Pepper Aioli

• Gluten free

• Produce

  • 3 cloves Garlic, Roasted
  • 1 head Garlic
  • 2 tbsp Parsley, fresh

• Condiments

  • 1/2 tbsp Dijon mustard
  • 1/4 cup Lemon juice
  • 1 cup Mayo
  • 1 Dash Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, Cracked
  • 1/8 tsp Cayenne pepper
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 drizzle Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on thechunkychef.com

Description

Directions

• TO ROAST GARLIC:
• Preheat oven to 400 degrees.
• Peel off outer paper layers of the head of garlic, make sure you leave the individual skins on the cloves.
• Cut off the top 1/2 inch of the NON root end of the garlic head.
• Place garlic in the center of a piece of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil.
• Wrap up the foil around the garlic and place in to a muffin pan.
• Bake for 35-40 minutes.
• Unwrap and let garlic cool for a while until you can touch it.
• Squeeze from the bottom (root) end to pop the roasted cloves out of the skins.
• Store in an airtight container in the refrigerator.
• TO MAKE THE AIOLI:
• Combine ingredients in a small bowl, whisk, and set aside.
• Use immediately or place in airtight container in the refrigerator.
• Combine ingredients in a small bowl and set aside.
• Use immediately or place in airtight container in the refrigerator.
• Whisk sauce ingredients together in a bowl and set aside.
• Use immediately or place in an airtight container in the refrigerator.