roasted garlic aioli

Homemade Aioli couldn&#039;t be more simple to make and this roasted garlic version is no exception. Prepare to never get store bought aioli again!

Roasted Garlic Aioli

Garlic

/ 250 milliliters Oil ((see notes))

Egg Yolk

Lemon, (or to taste)

Dijon Mustard ((optional))

Salt & Black Pepper, (to taste)

Slice the tip off bulb of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180C/350F for 45mins or until golden and completely soft throughout.

Squeeze out the garlic into a bowl with a good pinch of salt and mash with a fork.&nbsp;Allow to cool.

Add your egg yolk and a gentle squeeze of lemon juice. Whisk until smooth.

Grab a towel and fold into a circle (see video). Place your bowl on top - this will stabilise the bowl and allow you whisk/pour at the same time.&nbsp;

Drip by drip, begin pouring in your oil, ensuring you continually whisk. It&#039;s essential you start with tiny amounts to keep it from splitting. Ensure you whisk very vigorously throughout the whole process.

Very gradually increase to a gentle stream and keep whisking until your desired texture. Add mustard and check for seasoning. Store in the fridge or eat right away!

https://www.youtube.com/watch?v=ocpF713vmZw

Homemade Aioli couldn’t be more simple to make and this roasted garlic version is no exception. Prepare to never get store bought aioli again! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/roasted-garlic-aioli/

ROASTED GARLIC AIOLI | Makes 1 cup

🍴INGREDIENTS🍴

1 small bulb of Garlic
1 cup / 250ml Oil (see notes)
1 Egg Yolk
1/2 Lemon, or to taste
1/2 tsp Dijon Mustard (optional)
Salt & Black Pepper

🍴METHOD🍴

Slice the tip off bulb of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180c/350f for 45mins or until golden and completely soft throughout.

Squeeze out the garlic into a bowl with a good pinch of salt and mash with a fork. Allow to cool.

Add your egg yolk and a gentle squeeze of lemon juice. Whisk until smooth.

Grab a towel and fold into a circle (see video). Place your bowl on top - this will stabilise the bowl and allow you whisk/pour at the same time. 

Drip by drip, begin pouring in your oil, ensuring you continually whisk. It's essential you start with tiny amounts to keep it from splitting.

Gradually increase to a gentle stream and keep whisking until your desired texture. Add mustard and check for seasoning. Store in the fridge or eat right away!

🍴 NOTES 🍴

a) Olive Oil - Traditionally aioli is made with olive oil, however I personally find it way too bitter. My preference is to use a neutral flavoured oil such as canola or rapeseed. If you are adamant you want to use olive oil, I'd recommend using a light extra virgin olive oil and have a neutral oil on hand to balance it out if needed. Oils I have personally used include Rapeseed, Canola and Sunflower Oil.

 

b) Consistency -  You most likely won't need the whole cup of oil so don't feel like you have to use it. Adding more oil will actually thicken the aioli. If you've gone past your desired thickness then thin out with lemon juice and/or a splash of water.

 

c) Roasting Garlic - Timing will depend on the age and size of garlic. You'll struggle to burn the garlic, especially at 180c/350f, but just be vigilant after 45mins. The longer you roast, the deeper golden it turns and arguably the more sweeter the garlic will be. 

As always, for full nutrition, guidance and recipe notes head to the full blog post https://www.dontgobaconmyheart.co.uk/roasted-garlic-aioli/

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See you next time :)

This aioli is packed with flavor! Garlic, sage and cracked pepper join with lemon juice to create this addictive dip or spread.

Roasted Garlic Aioli with Sage

Roasted Garlic ((about 2 tsp))

Lemon

3-5 Fresh Sage Leaves (thinly cut)

Black Pepper (to your liking)

If you don’t have any roasted garlic on hand begin by roasting some. Once it is cooled, pinch out the insides of two large cloves and reserve for this recipe. You can store any remaining cloves wrapped in the fridge for a few days.

Next, thoroughly combine all ingredients – mayo or aioli, roasted garlic, thinly cut sage, lemon juice and cracked black pepper (to your liking).

Finally, chill for at least 30 minutes before serving with your favorite snack or sandwich.

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Top 2 roasted garlic aioli recipes from across the web

The most viewed roasted garlic aioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Garlic Aioli

Roasted Garlic Aioli with Sage

The most viewed roasted garlic aioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine