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Roasted garlic aioli

Caroline Velik

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Roasted garlic aioli
Roasted garlic aioliMarina Oliphant

This recipe also works with black garlic - there is no need to roast the garlic first.

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Ingredients

  • 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

Method

  1. 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.

    Note: leftover roasted garlic can be stored in a container in the fridge and used in place of raw garlic in other recipes.

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