Outbacks Roasted Garlic Herb Aioli Recipes
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 AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
OUTBACK'S ROASTED GARLIC HERB AIOLI
Make and share this Outback's Roasted Garlic Herb Aioli recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- 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.
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