Roasted Garlic Aioli And Chili Oil Recipes

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.

ROASTED GARLIC AIOLI AND CHILI OIL

Steps:

• To make oil, place pepper flakes, chilies and 3 Tbsp. oil in a small pot and set over medium heat. Heat chilies, stirring, until they very gently start to sizzle, about 90 seconds to 2 minutes. Don't let them brown! Add remaining 1 cup oil and heat until just warm (not hot). Remove pot from heat and let chili oil cool to room temperature. Transfer to a tight-sealing jar or serving vessel. Keep refrigerated until needed. Will keep a month a more. Shake oil before using. To make aioli, preheat oven to 325˚F. Place garlic and 2 Tbsp. olive oil in a small baking dish. Cover and roast 20 minutes, or until garlic is tender. Transfer garlic and oil to a bowl. Mash garlic into small pieces with the back of a small spoon, and then cool to room temperature. Mix in remaining ingredients. Cover and refrigerate aioli until needed. Will keep at least a week. Use chili oil and aioli to drizzle or spoon on slices of your favourite Thrifty Kitchens pizza, available in our Deli Department. Recipe options: To make chili oregano oil, add 1 tsp. of dried oregano to the oil after you take it off the heat and let it cool. Instead of parsley, flavour the aioli with another type of fresh herb, such as basil. Note: Nutrition facts are for consuming 1 tsp. oil and 2 Tbsp. aioli

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC AIOLI

Steps:

• Roast the garlic head by cutting a thin slice off the very top of the head to expose the tops of all the cloves. Set the head in a shallow baking dish, and drizzle 2T olive oil over the head and season with salt and pepper.
• Cover w/ foil.
• Bake in a 300 degree oven for 1-1/2 hours till garlic is very soft.Set aside.
• When cool squeeze the pulp out of the garlic into a blender and add egg yolks, garlic, lemon juic, water, salt, and cayenne.
• Puree till smooth.
• With motor running add the reserved oil from roasted garlic plus the additional 1-1/2 c oil in a slow steady stream and continue processing till emulsified.

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.