As we ease into summer I’m looking forward to the easy eating and fresh foods that come with the season. Grilled meat, and outdoor eating are among the warm weather highlights. This year, I’ve resolved to change things up a bit, and have been searching high and low for a fresh take on everyday condiments. Sometimes the right type of pickle, or homemade mayo can make a sandwich. My quest for the tastiest condiments ever has led to some experimentation in the kitchen.
The first of such experiments is this creamy and light avocado aioli. Airy, with a hint of real avocado, the smoky flavor of roasted garlic, and the tang of fresh lime, this recipe will give your ordinary mayo a little kick. It’s something just a little different for your traditional burgers or sandwiches. I’ve kept my recipe low on spice for the kid-friendly factor, but feel free to spice it up with a bit of spicy Hungarian paprika or cayenne pepper.
My recipe here uses store-bought mayo–Duke’s to be exact–but if you have just a little extra time, try making your own mayo. Check out Angie’s simple recipe here.
Avocado, Lime, and Roast Garlic Aioli
6 cloves garlic
1/2 ripe avocado
1/2 cup real mayonnaise
1 teaspoon lime zest
1 tablespoon lime juice
1 tablespoon garlic-infused olive oil
1 teaspoon fresh ground cumin seed
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
pinch of red pepper flakes
pinch of spicy Hungarian paprika
Preheat the oven to 400 degrees. Cut the ends off the garlic cloves, but leave the papery skin intact. Place the cloves in a tiny oven-proof dish (such as a ceramic ramekin). Add 2 tablespoons olive oil and a good pinch of salt. Cover tightly with tin foil, and place in the oven. Roast the garlic for about 15 minutes, uncover, and allow the garlic to cool.
Prepare a medium bowl to mix the aioli. When cool enough to handle, squeeze the garlic cloves out of the skins and into the bowl. Mash with a fork until smooth. Using a fork, whisk in the avocado until smooth. Then add the mayo, 1 tablespoon of the roast garlic olive oil, lime juice and zest, spices, and salt.
Serve immediately, or spoon into a jar, cover the surface with plastic wrap, and seal the jar. Aioli will keep for several days in the refrigerator.
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