This Sage Aioli is loaded with roasted garlic and cracked pepper and is sure to elevate even the most boring of sandwiches or snacks.
Try it with my Pork Belly BLT or use it as a dip for your favorite veggies straight out of the garden!
What is roasted garlic aioli made of?
This recipe features a few simple ingredients and requires very little prep. Although, if you have the time this is a great excuse to make homemade aioli! I recommend using this Aioli recipe by Epicurious. This also works wonderfully with store-bought mayo though, just make sure you use a high quality brand.
How to Roast Garlic
The most time consuming part of this Aioli is…roasting the garlic – which by the way isn’t difficult at all. I use this technique by Epicurious with great results each time! I always make sure to roast extra to have on hand for later.
Reserve two cloves of roasted garlic and pinch out the insides – which you will next add to the aioli.
Sage Aioli
Once you have roasted your garlic all you have left to do is combine everything and let the mixture chill.
Thinly cut your sage (I like to use the chiffonade technique that I picked up while managing a small wine bar in PDX) and combine with all other ingredients – aioli or mayo, roasted garlic, lemon juice and cracked pepper. Then allow your Aioli to chill for at least 30 minutes and it is ready to enjoy!
Roasted garlic aioli uses
What do you eat garlic aioli with? I love this for veggies, charcuterie trays or as a sandwich spread.
Some of my favorites for dipping are shishito peppers (check out this recipe by fellow Pacific NW local, Platings + Pairings), garden carrots and beer battered zucchini slices. Or if you not in the mood for veggies, add it to any sandwich for an extra pop of flavor!
Roasted Garlic Aioli with Sage
Ingredients
- 2 large cloves Roasted Garlic (about 2 tsp)
- 1/2 cup Mayo or Homemade Aioli
- 1 1/2 teaspoons Fresh Lemon Juice
- 3-5 Fresh Sage Leaves thinly cut
- Cracked Black Pepper to your liking
Instructions
- If you don’t have any roasted garlic on hand begin by roasting some. Once it is cooled, pinch out the insides of two large cloves and reserve for this recipe. You can store any remaining cloves wrapped in the fridge for a few days.
- Next, thoroughly combine all ingredients – mayo or aioli, roasted garlic, thinly cut sage, lemon juice and cracked black pepper (to your liking).
- Finally, chill for at least 30 minutes before serving with your favorite snack or sandwich.
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