- 1 garlic bulb
- A drizzle of olive oil
- 3/4 cup mayonnaise
- 1 TBSP lemon juice
- Salt and pepper to taste
Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic clove is exposed. Place in a piece of aluminum foil and drizzle olive oil on the top of the garlic bulb. Wrap the foil around the bulb and bake for 20-25 minutes until cloves are tender.
Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
Let the garlic bulb cool slightly until you're able to handle it; turn upside down and squeeze out the garlic cloves. Roughly chop the cloves (or alternatively mix into the mayonnaise with a fork to break them apart). Stir into mayonnaise mixture until completely incorporated, being sure to taste test for salt levels again.
Serve as a dip, on a sandwich, or with seafood dinner. Store in an airtight container in the fridge for up to 10 days.
Additional add-ins: fresh or dried herbs! Chives and rosemary are my favorites.
You can use freshly minced garlic, but it will have a much more potent garlic punch.
This recipe makes approximately 3/4 cup of aioli.
Serving: 1.5tbsp | Calories: 144kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg