We don’t always have fries for dinner, but when we do, we make four gallons of this roasted garlic aioli for dipping. This sauce is one of our all time favorite recipes to make for an added touch to almost any meal. While primarily used for dipping fries (or potatoes in any form), we’ve also used it on burgers, baked chicken, and even veggies, when we’re feeling like we want to be healthy-ish.
INGREDIENTS
3 garlic bulbs
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons rosemary, chopped
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Preheat oven to 425 degrees.
Cut the top quarter inch off of each head of garlic. Each individual clove should be visible and exposed. Place the heads of garlic on tin foil and drizzle with oil. Wrap up the garlic and place in oven for 30 minutes, until fragrant, soft, and golden.
Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic. Stir until smooth and creamy. Serve with potatoes or spread on your favorite sandwich!
Recipe adapted from African Bites.
