Roasted Garlic and Avocado Aioli


An elegant step up from the ordinary garlicmayo version This has a softer taste and wonderful pale green color

Cuisine: American

Main Ingredient: Garlic

Category: Starter

Difficulty: 1/10

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Roasted Garlic and Avocado Aioli

Serves:
Oven temp:
Prep Time:
Cooking Time:

Ingredients

QtyIngredient
8 clovesgarlic; - peeled
1 cupMayonnaise; - Light is fine
3/4 cupAvocado (Haas); - rough chopped (1 small avocado)
2 mediumkey limes; - or 1 regular lime
1 teaspoonOlive Oil; - EVOO
1 dashkosher salt; - to taste
2 dashesBlack pepper; - to taste

Method

StepInstruction
1Preheat oven to 350 (or do this while baking something else).
2 Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until it''s light bown, soft, and caramelized. About 20 - 25 minutes. Remove and allow to cook in the dish.
3 Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise (I used Miracle Whip Lite) and mix briefly.
4 Use a zester or small sharp knife to remove about a tablespoon of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly.
5 Now add the avocado and about 2 teaspoons of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper.
6 Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed.
7 Serve on fish, chicken, or vegetables
8 This will keep, covered and refrigerated, for about 5-7 days.
9 Adapted from recipe by: Chef Bill Wavrin
10 Each (1 tbs) serving contains an estimated:
11 Cals: 61, FatCals: 48, TotFat: 4g
12 SatFat: 1g, PolyFat: 1g, MonoFat: 2g
13 Chol: 5mg, Na: 129mg, K: 54mg
14 TotCarbs: 3g, Fiber: 1g, Sugars: 1g
15 NetCarbs: 2g, Protein: 1g
Roast Vegetarian
  • Roasted Garlic and Avocado Aioli

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