Roasted Garlic Aioli

  • Roasted garlic aioli
    Roasted garlic aioli

I always thought that making aioli would be really difficult, but this recipe is so easy.  Using eggs from my chooks and olive oil made by my neighbour, Armando, this is a fresh and tasty recipe.

  • 1 garlic bulb (or two if you like it extra ‘garlicy’)
  • 1 tablespoon of olive oil
  • 3 egg yolks
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of lemon juice
  • 1 cup of extra virgin olive oil
  • salt and pepper to taste
  1. Preheat oven to 180c
  2. Place the garlic in an oven proof dish and drizzle with olive oil.  Bake until soft. Allow to cool.
  3. Process egg yolks, mustard, vinegar, salt and pepper until frothy and combined.
  4. With the motor running, add the oil in a thin steady stream until the mixture is thick and creamy.
  5. Add lemon juice (optional) in a thin steady stream until combined.
  6. Remove the garlic cloves from their skin, mash and them add to the aioli.

Of course you can vary the recipe by adding fresh herbs from the garden.  For example I added fresh dill from the garden when I served this with fish.

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