Blue Cheese Aioli with Roasted Garlic
Use this creamy, chunky blue cheese aioli as a dip for sweet potato fries or as a boldly flavored burger sauce.
Servings: 2
Calories (Estimated): 225kcal
Equipment:
- knife and cutting board
- aluminum foil
- baking sheet
- measuring cups and spoons
Ingredients:
- 1 whole head of garlic
- ½ teaspoon olive oil
- ½ ounce blue cheese, from a block, not pre-crumbled
- ¼ cup mayonnaise*
- 1 pinch cayenne pepper
Instructions:
- 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.
Recipe notes:
*I recommend the Duke's brand. It has a rich and clean flavor because it contains no added sugar.
