This is great on sandwiches!
Ingredients:
1 cup mayo
3-4 cloves roasted garlic
1/4 cup lemon juice
2 Tbsp grated Parmesan cheese
1/2 Tbsp Dijon mustard
1/8 tsp cayenne pepper
1/4 tsp cracked black pepper
Dash Worcestershire sauce
2 Tbsp fresh parsley, minced
For the roasted garlic:
1 head of garlic
pinch of salt and pepper
drizzle of olive oil
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.
