Chef Arlyn Llewellyn spreads roasted garlic aioli on many sandwiches at Function Brewing because it’s easy to customize.
When she made a batch for Earth Eats recently, the plan was to pair it with a spicy veggie burger. So, she includes some chipotles in adobo in the aioli to mirror the southwest flavors in that burger. If she’s making a banh mi, though, a healthy dollop of Sriracha makes the ingredient list instead.
You’ll notice that this recipe includes no salt. That’s where the miso comes in. “It brings all the salt but then also that complexity that miso’s so good at,” says Llewellyn.
- 2 garlic cloves, peeled
- 1/2 cup roasted garlic cloves (see recipe)
- 4 teaspoons white miso
- 1 tablespoon chipotles in adobo
- 1 cup mayonnaise (I prefer vegan mayo)
- 1 1/2 teaspoons red wine vinegar
- Preheat your oven to 400 degrees F.
- The general ratio for roasting garlic is 4 parts garlic cloves by volume to 1 part oil by volume. For this recipe, use 3/4 cup of peeled cloves to 3 tablespoons of olive oil.
- Stack three sheet-pan-sized sheets of aluminum foil on top of each other on a sheet pan. Place the peeled garlic in a pile in the center and crinkle up sides of aluminum foil to ensure that all edges are curving upwards. (You don't want a downhill slide where the oil could escape.)
- Pour oil into the garlic-filled well and seal up the packet tightly. Insert the garlic pouch in the oven to roast. Begin checking at 30 minutes. Once the garlic is soft, tender and caramelized, pull it out of the oven. Allow it to cool before making the aioli recipe. You can also keep the cooled garlic in the fridge for up to a week.
- To make the aioli, blend the 2 raw garlic cloves in a food processor by themselves to finely mince. You may need to periodically scrape down sides.
- Add miso and 1/2 cup roasted garlic cloves (it's okay if some of the oil from the roasted garlic makes it into the food processor, too.) Process until uniformly blended. Add remaining three ingredients and process until fully incorporated.