This creamy, chunky blue cheese aioli is great as a burger sauce or with sweet potato fries.

Ingredients and notes:

I initially made this aioli with fresh garlic but found the flavor to be too harsh. Roasted garlic is much milder has a light sweetness that tames the pungent, funky flavor of the blue cheese nicely.
The cayenne pepper adds a little bit of heat, cuts the richness and makes the overall flavor more complex.
I recommend to use block blue cheese, rather than the pre-crumbled product for this aioli. Block blue cheese is much creamier and more flavorful because it doesn't dry out like pre-crumbled blue cheese.

Full Recipe

Use this creamy, chunky blue cheese aioli as a dip for sweet potato fries or as a boldly flavored burger sauce.

Course: Condiments and Sauces

Cuisine: World

Prep Time: 5

Cook Time: 1 15

Rest time: 1

Total Time: 2 20

Servings:

Calories: 225kcal

Heat the oven to 400 degrees F.
Peel and discard the papery, loose outer layers of the garlic bulb.
Cut off about ½ inch of the top of the garlic bulb.
Set the bulb, cut side up, onto a square piece of aluminum foil. Drizzle the olive oil onto the cut garlic cloves.
Wrap the aluminum foil around the head of garlic into a little packet, then set on a baking sheet.
Roast in the oven until the garlic cloves have turned golden-brown and are soft (about 1 hour and 15 minutes). Remove from the oven and let cool.
Add the blue cheese to a bowl and mash up a bit with a fork. Set aside.
Squeeze the roasted garlic into a bowl by squeezing the whole head with your hand. Mash up the garlic with a fork.
Stir the mayonnaise and the cayenne pepper into the mashed up cheese, then stir in the mashed up garlic. Refrigerate for 1 hour to let the flavors develop.

*I recommend the Duke's brand. It has a rich and clean flavor because it contains no added sugar.