Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350 (or do this while baking something else).
Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until it''s light bown, soft, and caramelized. About 20 - 25 minutes. Remove and allow to cook in the dish.
Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise (I used Miracle Whip Lite) and mix briefly.
Use a zester or small sharp knife to remove about a tablespoon of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly.
Now add the avocado and about 2 teaspoons of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper.
Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed.
Serve on fish, chicken, or vegetables
This will keep, covered and refrigerated, for about 5-7 days.
Adapted from recipe by: Chef Bill Wavrin
Each (1 tbs) serving contains an estimated:
Cals: 61, FatCals: 48, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 5mg, Na: 129mg, K: 54mg
TotCarbs: 3g, Fiber: 1g, Sugars: 1g
NetCarbs: 2g, Protein: 1g
