Roasted garlic aioli is one of my favorite sauces. It’s fabulous on sandwiches or as a sauce for roasted Brussels sprouts, sweet potatoes fries, or french fries! Try pairing this with my Perfect Crispy Roasted Brussels Sprouts.

Gluten-Free Roasted Garlic Aioli

1 bulb of garlic

1 tsp Ghee

1 cup Mayonnaise

1 Tbsp Dijon mustard

1-2 tsp ACV or lemon juice (to taste)

2 tsp coconut aminos

1/4 tsp sea salt

1/4 tsp black pepper

Directions:

Preheat oven to 350

Cut top 1/4 of bulb of garlic off, top the bottom part of the bulb with ghee and loosely wrap and seal in parchment or foil pack.

Place in oven on the wire rack for 45 minutes. Remove and let cool.

In a mixing bowl squeeze garlic out of bulb and mash with a fork. Add remainder of ingredients and stir well to combine. Will keep up to 2-weeks in the refrigerator.

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