The sweet, almost nutty flavor of cooked garlic comes through in Roasted Garlic-Balsamic Aioli.
Cooking Light JULY 2013
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.
Go to full version of