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Roasted Garlic Aioli

Roasted Garlic Aioli
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Hola Mi Gente,

I want to make a better habit of cultivating and writing up shorter, easier recipes for you all! I think a lot of times it is easy for me to get caught up in posting full meals, and I forget that little things like sauces, drinks, and staple recipes go a long way in adding flavor to our lives. With that in mind, I wanted to share this delicious and easy recipe with you.

As we’ve been going through our third round of whole 30, I can’t stress enough how important it is to have sauces that you can add to anything and everything for a quick flavor boost. So much so, that in our last round, I wrote a blog post with 5 of my favorite ways to season your food during Whole 30. You can add this sauce to the mix with those other five and enjoy on AND off whole 30! Since I made a batch of this last week, Ben has been literally pouring it on any and everything!

 


Love, and beautiful little things like sauces, that add flavor to the everyday,


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Print Recipe
Roasted Garlic Aioli
A delicious and decadent sauce, perfect for dipping or pouring over burgers, fries, salads, and more!
Course Sauces
Cuisine Paleo
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Cups
Course Sauces
Cuisine Paleo
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Cups
Instructions
  1. Set your oven to broil, and roast the garlic in a sheet pan, or a little cup made of aluminum foil for 3-4 minutes. Chop and smash the garlic and add to a medium size bowl. Add all other ingredients EXCEPT oil. With an immersion blender or a hand mixer, blend together until combined, and then VERY slowly drizzle in the oil (this should take 1-2 minutes in order for the sauce to emulsify and thicken). When finished, taste test and adjust salt as desired. Store in an airtight container in the fridge for up to two weeks--but I won't last that long because you'll want to drizzle it on ERRRYthing.
Recipe Notes

This can also be made easily in a food processor, by following those same steps. For an extra kick to your recipe, shave in a little bit of fresh horseradish.

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Mary-Beth is a creative, food-obsessed, Georgia transplant living in the PNW. She is proudly and fiercely Latina. You can usually find her wandering her house in pajamas staging the next social justice revolution in her head, or eating her way through Portland with her favorite people. Her life is a constant juggling of chasing joy, learning about rest/work balance, pursuing justice, and loving her crew deeply. Also tacos. Her life is full of really good tacos.



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