Roast Garlic Aioli Recipe
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Ingredients
- 4 bulbs garlic
- salt
- olive oil
- 8 egg yolks
- 3 lemons, juiced
- 2 cups olive oil
How to make Roast Garlic Aioli
I hosted a baby party lunch today for 3 couples, each with babies of various ages and walking abilities. As I had no baby of my own to brandish, I instead served up a toddler-sized roast chook and about 5 salads... and this roast garlic aioli.
Half the fun of roasting garlic is in harvesting the creamy, caramelised garlic flesh from their papery cradles. I reckon.
- Preheat oven to 180 deg celsius
- Lop off the dry stem of each garlic bulb so the tips don't char in the oven. Put bulbs on a baking tray, drizzle with a little olive oil and roast for about 45min or till garlic turns a hint of brown or juices start to dribble out and caramelise.
- Leave until cool enough to handle, then squeeze garlic pulp out of each clove into a bowl.
- Add salt (I did about 2 tsp) and mash salt and garlic together with a fork.
- In a separate mixing bowl, whisk egg yolks and lemon juice together ( I used a handheld electric beater).
- While whisking, add olive oil in a thin, steady stream and continue until mixture becomes thick and creamy.
- Add garlic and salt mixture and continue whisking till combined.
- Add more salt to taste.
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zoridream saysI have a cup that separates the yolk from the white, but I always forget about it :):). It's easier and faster for me to separate them with their own shells when I cook.
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yongfook saysi use the old pass-from-one-shell-to-the-other method.
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Chengaleng saysI'm all for the shell method too. I just asked some friends how they separate eggs. One looked at me blankly and said, "I'd google it." :D
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muttoneer saysshells or, once in a while, bare hands.
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“How do you separate your eggs? Bare hands? Egg shells? Plastic separator thingy? Do tell!”