Roasted Garlic Mayonnaise Recipes

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ROASTED GARLIC AIOLI



Roasted Garlic Aioli image

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

1 head garlic
2 teaspoons olive oil
kosher salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

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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

ROASTED TOMATO 'N' GARLIC MAYONNAISE



Roasted Tomato 'n' Garlic Mayonnaise image

We love to use this versatile mayo on any sandwich, but it's especially good on a BLT or grilled hamburgers. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal. -Cindie Haras, Jupiter, Florida

Provided by Taste of Home

Time 50m

Yield 1-2/3 cups.

Number Of Ingredients 7

4 plum tomatoes
3 teaspoons olive oil, divided
1 teaspoon each dried basil, oregano and rosemary, crushed
1/4 teaspoon coarsely ground pepper
1/2 teaspoon salt, divided
1 whole garlic bulb
3/4 cup reduced-fat mayonnaise

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Steps:

  • Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil. Combine the herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes. Place cut side down on a baking sheet coated with cooking spray., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap in heavy-duty foil; place on baking sheet with tomatoes. Bake at 425° for 15 minutes., Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes., Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended.

Nutrition Facts : Calories 61 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

GARLIC MAYONNAISE



Garlic Mayonnaise image

An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.

Categories     Condiment/Spread     Garlic     Low Carb     Quick & Easy     Mayonnaise     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 4

6 tablespoons mayonnaise
2 large garlic cloves, pressed
1 teaspoon fresh lemon juice
1 teaspoon plus 3 tablespoons extra-virgin olive oil

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Steps:

  • Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
  • (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

ROASTED GARLIC MAYONNAISE



Roasted Garlic Mayonnaise image

Provided by Nancy Harmon Jenkins

Categories     condiments

Time 30m

Yield About two-and-a-quarter cups

Number Of Ingredients 6

5 garlic cloves
3 large egg yolks
2 cups light-flavored olive oil
1 to 2 teaspoons fresh lemon juice
Kosher salt to taste
Cayenne pepper to taste

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Steps:

  • To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
  • Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
  • Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE



Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise image

This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.

Provided by Ali Slagle

Categories     dinner, lunch, snack, weekday, beans, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (15-ounce) cans chickpeas, drained, rinsed and patted very dry
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 teaspoon smoked paprika
1 teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon ground cayenne
1/4 cup mayonnaise
1 garlic clove, finely grated

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Steps:

  • Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
  • Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
  • While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
  • Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

ROASTED GARLIC MAYONNAISE



Roasted Garlic Mayonnaise image

This is great with, grilled chicken, fish, or veggies. i ahve also used as a dip for cold seafood and crudites. It will stay good for 1 month tightly covered in the fridge.

Provided by KittyKitty

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 8

12 garlic cloves
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper, to taste

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Steps:

  • Place garlic and oil in small baking dish; stir well.
  • Bake at 300F for 30 minutes or until garlic is soft and golden.
  • Cool to room temperature.
  • Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
  • Add mayonnaise and remaining ingredients, process until smooth.

Nutrition Facts : Calories 1106.2, Fat 92.5, SaturatedFat 13.3, Cholesterol 61.1, Sodium 1741.8, Carbohydrate 71.9, Fiber 1.7, Sugar 16.5, Protein 5.2

ROASTED GARLIC MAYONNAISE



Roasted Garlic Mayonnaise image

I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.

Provided by CCwJR

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 large head garlic
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 egg yolks
1 clove garlic, minced
¼ cup water
1 small lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 cup extra-virgin olive oil, or as needed

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
  • Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
  • Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
  • Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g

ROASTED GARLIC AIOLI



Roasted Garlic Aioli image

Provided by Guy Fieri

Categories     condiment

Time 1h

Yield 1 cup

Number Of Ingredients 10

2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

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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.

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