Step 1: Place the grilled garlic and salt in the bottom of a mixing bowl and mash to a paste with the back of a wooden spoon.
Step 2: Whisk in the mayonnaise, lemon zest, lemon juice, and pepper.
Step 3: If not serving right away, cover and refrigerate until using. The aioli will keep for at least 3 days.
Try this with Grilled Artichokes with Charred Lemon Aioli
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.