Roasted garlic aioli
This recipe also works with black garlic - there is no need to roast the garlic first.
Photo: Marina Oliphant
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- 1 head of garlic
- 1 egg yolk
- Pinch of sea salt
- 150ml mild-flavoured oil (olive, grapeseed or vegetable)
- Lemon juice to taste
- Black pepper
Preheat oven to 180C fan forced. Wrap garlic in foil and cook for about 45 minutes, until very soft when pierced with a skewer.
Remove from oven, unwrap and allow to cool a little before removing the garlic cloves from their papery skins. They should pop out easily with a gentle squeeze.
Put eight cloves in a food processor with the egg yolk and a pinch of salt and blend. With the motor running, slowly add the oil, a little at a time, until you have a smooth creamy consistency, like mayonnaise. Add lemon juice to taste and season with black pepper.
Makes 1 cup
Note: leftover roasted garlic can be stored in a container in the fridge and used in place of raw garlic in other recipes.