The Garlic situation begins #1

In my A to Oui series it seems only fair to start with Aioli - Garlic Mayonnaise. Roasting the garlic rather than using it raw gives it a mild and sweet garlic flavour without the need for breath mints or chewing parsley.

Fun fact…..Traditional French aioli was originally just garlic and olive oil 😷

Roast Garlic Aioli

2 whole bulbs of Garlic

1 cup / 250ml plain neutral Oil

1 large fresh Egg

1 tsp Dijon Mustard

1/2 tsp Lemon Juice

1/2 tsp White Wine Vinegar (or sub more lemon juice)

Salt to taste

Slice the tip off the bulbs of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180C for 45-60mins, or until deep golden and completely soft throughout.

Garlic ready to roast

• Squeeze out the garlic into the immersion blender container or whatever appliance you like to use. Add a good pinch of salt. Whizz up garlic till smooth.
  
  

• Add in the egg , vinegar, lemon juice and mustard. Whisk or whizz until smooth and glossy.
  
  

• With the blender in the container, pour in all the oil.
  
  

• Start blending, moving the blender up slowly, allowing the mixture to emulsify as it blends.
  
  

• After 20-30 seconds of blending you should be left with a thick, glossy aioli.
  
  

• Blending can be done by hand with a whisk and a bowl or in a regular blender/food processor, simply stream in the oil slowly while blending/whisking.

• I usually roast 6 bulbs and pop 4 in the freezer for a next time you need a quick aioli fix