Roasted Garlic Aioli is probably the best dip for your fries you can every try! This easy garlicky dipping sauce will be the best friend for your fries, or a spread for your sandwiches and burgers.
Preheat the oven to 400°. You can roast as many garlic bulbs as you wish, just roast them individually wrapped. You will need aluminum foil squares, each square big enough to wrap the bulb. For this recipe, you will need one, medium sized garlic bulb.
Clear the very outer, sheer layers of of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact. Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch.
Place the garlic bulb in a middle on an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil.
Place wrapped garlic bulb onto a roasting pan and bake for 40-45 minutes. Let the bulb cool down before using.
To Make Aioli:
Once garlic is cooled, you can either squeeze the garlic out of each clove or peel each clove to get the garlic out. (Personally, I prefer to peel each clove because when you just squeeze it out, some garlic is always left behind.)
Combine all of the ingredients (including roasted garlic) in a blender and pulse a few times just to combine and blend.
Storing:
Serve right away or store in an air-tight glass container with a lid. Make sure to store roasted garlic aioli in the refrigerator. Stored properly, it should be good for 5-7 days.