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.
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