8 cloves garlic – peeled 

1 tsp. Olive Oil – EVOO

1 C. Mayonnaise – Light is fine

1 dash kosher salt – to taste

3/4 C. Avocado (Haas) – rough chopped (1 small avocado)

2 dashes Black pepper – to taste

2 medium key limes – or 1 regular lime

 

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 its light brown, 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 and mix briefly.  Use a zester or small sharp knife to remove about a T. 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 tsp. 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