Aioli sauce with baked garlic – a detailed recipe cooking. 
Time: 1 hour. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 – 3 whole heads of garlic
- Extra Virgin Olive Oil
- Coarse salt and ground black pepper
- 1 tbsp. mayonnaise
- 1/3 Art. fresh lemon juice
- 2 tbsp. l grated parmesan
- 1/2 tbsp. l mustard
- 1/8 tsp cayenne pepper
- A bit of Worcester sauce
- Shredded fresh parsley, for decoration
Recipes with similar ingredients: aioli sauce, garlic, parmesan cheese, Worcestershire sauce, ground cayenne pepper, mustard, lemon juice, mayonnaise, parsley
Recipe preparation:
- Preheat the oven to 220 ° C. Take whole heads of garlic and cut off the tops so that it is convenient to squeeze the cloves out of the peel. Place the heads on a large piece of aluminum foil and lightly Drizzle with olive oil and sprinkle with salt and pepper. Roll up foil in an airtight bag, then place in the oven and bake for 35-45 minutes. Remove from the oven and cool. Squeeze out the cloves from the peel (you will need 1/3 tbsp. garlic puree).
- Grind baked garlic, mayonnaise in a food processor, lemon juice, parmesan, Dijon mustard, cayenne pepper, sauce Worcestershire and some salt and pepper. Cool aioli sauce to flavors combined together. Garnish with parsley. Exit: 1 Art.
