Roasted Garlic and Herd Aïoli
 
Yield: ½ cup • Preparation: 15 minutes • Bake: 45 minutes
Ingredients
  • 1 head garlic
  • ½ cup mayonnaise
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon salt
  • ¹⁄8 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. Trim tips of garlic head (opposite end of root), and discard. Place garlic head, root side down, on a square of foil, and wrap securely.
  3. Bake until garlic is soft when squeezed, approximately 45 minutes. Let cool completely.
  4. Squeeze garlic head at base to release pulp; discard skins.
  5. In a small bowl, combine garlic pulp, mayonnaise, dill, parsley, oregano, green onion, vinegar, salt, and pepper, stirring until well blended. Refrigerate in a covered container for up to a day.
Notes
Make-Ahead Tip: Bread squares can be cut a day in advance and stored in a resealable plastic bag. Sandwiches can be assembled up to an hour in advance, covered with damp paper towels, and refrigerated until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-beef-spinach-cucumber-beet-tea-sandwiches-recipe/