Roasted Garlic Aioli

Ingredients

• 3 heads garlic (to be roasted whole)

• 1.4 cup mayonnaise

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Worcestershire sauce

Method

Pre-heat oven to 204° C. Leaving the skins on, cut the entire top of the garlic head off. Set them on a piece of aluminum foil, drizzle olive oil and sprinkle some coarse sea salt over the tops. Wrap up all 3 garlic heads together in the aluminium foil, making sure it is tight around them.

Place the aluminium foil-wrapped garlic directly in the oven, no need for a baking sheet. Roast for 35-40 minutes. Allow time to cool. After it’s cool enough to touch, gently squeeze the whole head of garlic and the cloves will pop right out.

In a small bowl, mash all the cloves up until a paste forms.

In the same bowl with the roasted garlic, add all your other ingredients. Mix until smooth, then chill in the refrigerator for at least 30 minutes before serving.

Recipe by Jenny Hurley