Not the traditional aioli sauce with the mayonnaise sauce made from scratch. But with a shortcut, where you use a store bought mayo. Still the final result is creamy and delicious, roasted garlic and lemon zest are the stars here.
Everything tastes good with aioli sauce. Garlic and lemon do a great job together, enhancing the flavors of veggie burgers, sandwiches, salmon, chicken, salads and more. The sauce can be stored in the fridge, covered for up to 5 days.
Besides garlic has many health benefits, thanks to the sulfur compounds that are activated when you crush, mince or chew the garlic glove. Although I most say I am not a big fan in chewing raw garlic, nop.
High consumption of garlic, about 4 cloves a day, may reduce the blood pressure therefore improve cardiovascular health. Garlic has also shown to reduce harmful levels of heavy metal in the blood in particular lead levels. The compound allicin present in garlic it is known for its antimicrobial and anti-fungal properties.
In order to reap the garlic benefits the consumption has to be increased, starting with the aioli sauce is a first step.
Prep: 10 mins | Cook: 45 mins | Total: 55 mins
1 garlic head
⅓ of mayonnaise
1 tsp of lemon juice
¼ tsp of lemon zest
Black pepper to taste
Preheat the oven to 400ºF (200ºC).
Start by roasting the garlic.Cut about ½ inch (1 cm) from the top of the garlic head. Place it in a piece of foil, drizzle with olive oil and wrap it loosely. Roast for 45 minutes or until the cloves are soft when pressed and lightly brown.
Allow the garlic head to cool so you can squeeze the garlic cloves out from their skins into a small bowl. Mash the garlic with a fork until it becomes a paste. Add the mayonnaise, lemon juice and zest, black pepper and mix well. Enjoy!