Garlic Aioli
Garlic Aioli
¾ cup mayonnaise(180ml)
1/3 cup finely chopped fresh basil(80ml)
1 tablespoon fresh lemon juice(15ml)
1 ½ teaspoons roated garlic(7.5ml)
1 ½ teaspoons grated lemon peel(7.5ml)
For Roasted Garlic:
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.
In a medium bowl add some of roasted garlic without skin that has been smashed with a fork. Mix in all ingredients and season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop.
¾ cup mayonnaise(180ml)
1/3 cup finely chopped fresh basil(80ml)
1 tablespoon fresh lemon juice(15ml)
1 ½ teaspoons roated garlic(7.5ml)
1 ½ teaspoons grated lemon peel(7.5ml)
For Roasted Garlic:
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.
In a medium bowl add some of roasted garlic without skin that has been smashed with a fork. Mix in all ingredients and season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop.
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