Creole Aioli Recipe

Name: Creole Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 garlic cloves; 2 teaspoons olive oil; 1 cup mayonnaise; 2 teaspoons harissa (available from specialty food markets); 1 1/2 tablespoons pommery or other whole-grain mustard; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon paprika; 1/4 teaspoon allspice; 1 1/2 tablespoons minced parsley; 1 teaspoon sherry vinegar

Servings: persons

4 garlic cloves
2 teaspoons olive oil
1 cup mayonnaise
2 teaspoons harissa (available from specialty food markets)
1 1/2 tablespoons pommery or other whole-grain mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon allspice
1 1/2 tablespoons minced parsley
1 teaspoon sherry vinegar

1
Preheat oven to 350 degrees.
2
Take a piece of aluminum foil about 12 inches long and fold it in half.
3
Place the garlic in the center, and drizzle with olive oil.
4
Fold the foil around the cloves to form a sealed packet.
5
Roast the packet until the cloves are soft and a deep brown color, about 20 minutes.
6
Mash the cooked cloves to a smooth paste.
7
(If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
8
In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients.
9
Mix well.
10
Store refrigerated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 garlic cloves, 2 teaspoons olive oil, 1 cup mayonnaise, 2 teaspoons harissa (available from specialty food markets), and more.

Yes, Creole Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Aioli

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