Roasted Garlic Aioli




This is one of the most delicious things to make, and always such a treat! It beats any Aioli that you can buy in any shop. And it is really easy! It just takes a little patience 🙂


I recently read a book about a woman and her family who moved to Provance to make goat’s cheese. Somewhere in the story they made and ate aioli. It sounded wonderful. I searched high and low for a recipe, found one, made it, with raw garlic like you should, and put it in a nice bottle. A couple of days later we made prawns, so I took the bottle out, and we proceeded to eat it all, it was THAT good. But raw garlic consumed in vast quantities, is not to be recommended. We had garlic reflux for at least 5 days. So, I changed the recipe. The roasted garlic makes it a lot milder, and gives it a fantastic smoky flavor.

“A nickel will get you on the subway, but garlic will get you a seat.” – Old New York proverb

1 house of garlic, the end chopped off, sprinkled with olive oil, and baked at 180 degrees Celsius for about 15 minutes, or until soft.
1/8 teaspoon sea salt
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon cold water
1 cup olive oil – or if you prefer: ½ cup olive oil and ½ cup sunflower oil mixed

In a mortar, and with your pestle, grind the salt and garlic in ONE direction, until it’s a paste.
In a mixing bowl, whisk the garlic paste, mustard and yolks until smooth.
Add the water and lemon juice, whisking all the time. (Here is where an electric mixer comes in handy)
Add the oil, literally drop by drop, while whisking constantly. NEVER STOP WHISKING.
If the mayonnaise separates, you may add an extra yolk.

This will make just over 250ml of aioli, and will keep in your fridge for no more than a week. It’s best to make it when you want it.


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