Photo: Randy Mayor; Stylist: Cindy Barr
The sweet, almost nutty flavor of cooked garlic comes through in Roasted Garlic-Balsamic Aioli.
Serves 4 (serving size: 1 tablespoon)
Fat 2.8 g
Satfat 0.1 g
Sodium 76 mg
1 garlic head (do not peel cloves)
1 teaspoon oil
2 tablespoons canola mayonnaise
1 teaspoon balsamic vinegar
Dash of kosher salt
Remove papery skin from garlic head. Drizzle oil over garlic; wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves; squeeze into a bowl. Discard skins. Mash garlic. Stir in canola mayonnaise, balsamic vinegar, and a dash of kosher salt.