Smoky Garlic Sauce (Print Version)
Rich roasted garlic sauce with smoky depth. Ideal as dip or spread for grilled dishes.
# What You'll Need:
→ Base
01 - 1 bulb garlic
02 - 2 tablespoons olive oil
03 - 1 cup mayonnaise (or Greek yogurt for a lighter option)
→ Flavoring
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon liquid smoke (or more to taste)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 20 minutes until soft and fragrant.
03 - Let the garlic cool, then squeeze the roasted cloves from their skins into a small bowl.
04 - Mash the roasted garlic thoroughly with a fork until a smooth paste forms.
05 - In a mixing bowl, whisk together mayonnaise, the remaining 1 tablespoon olive oil, smoked paprika, lemon juice, liquid smoke, salt, and black pepper until well blended.
06 - Stir in the roasted garlic mash until fully incorporated throughout the mixture.
07 - Taste and adjust seasonings or smokiness level as desired.
08 - Serve chilled or at room temperature as a dip, spread, or accompaniment to grilled dishes.
# Expert Advice:
01 -
- The roasted garlic transforms into something buttery and sweet, and the smoked paprika adds depth without any actual grilling required.
- It dresses up everything from a simple turkey sandwich to a plate of roasted vegetables, making it the most versatile condiment in your fridge.
02 -
- Do not skip the cooling step because hot garlic will melt the mayonnaise and leave you with a greasy separated mess.
- The sauce tastes dramatically better on day two, so making it ahead is not just allowed, it is encouraged.
03 -
- Roast two or three bulbs at once and freeze the extra paste in small portions so you can whip this sauce up in five minutes whenever the craving hits.
- If you want a vegan version, swap in a good quality vegan mayo and you will barely notice the difference.