Outbacksroastedgarlicherbaioli Recipes

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.

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.

GARLIC AIOLI

Steps:

• Blend egg, pepper, vinegar, garlic and salt together until pale.
• With the blender motor on, add the oil in a thin stream until all has been added and the mixture is pale and creamy.
• Refrigerate a few hours to let flavours intensify.

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.

GARLIC AIOLI

Steps:

• Whisk ingredients together.

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.

QUICK AND EASY GARLIC AIOLI

Steps:

• In the bottom of a tall (yet thin) measuring cup or jug crack the whole egg, add the garlic and salt.
• Pour in olive oil to make up one cup (a little more if you want a little thinner Aioli - the actual amount of olive oil required will depend on the size of egg.
• Push the handheld blender to the bottom of the jug and turn on the blender. Slowly lift the blender to the top of the oil. Repeat two or three times, or until smooth. Remove blender, shaking off excess.
• Add lemon juice and stir in using a spoon.
• Taste and add more lemon juice and salt as required.