Earlier in the Tasty Morsels annals, I shared my coveted recipe for homemade mayonnaise. Now however, the time has come for its wild and unruly cousin to take centre stage as we dive headlong into the world of Roasted Garlic Aioli. This pungent and flavourful dipping sauce will take the bare bones of the popular unhealthy sandwich condiment and supercharge it with a tons of delicious garlic. The result of these toils will then yield a concoction that can perform dipping obligations for a grand range of snack foods such as Chips, French Fries, Potato Wedges and Mozzarella Sticks, while also complementing any sandwich you dare to construct.
Roasted Garlic Aioli
Equipment
- 1 Piece Tin Foil
- 1 Electric Hand Mixer (normal mixing attachment)
Ingredients
- 50g (1) Whole Egg
- 15g (1tsp) Whole Grain Dijon Mustard
- 230g (8oz) Sunflower Oil
- 15g (1tbsp) White Vinegar
- 3g (½tsp) Salt
- 50g (1 Bulb) Garlic Cloves
- 2g (½tsp) Dried Basil
Instructions
- Pre-heat the oven to 180℃ (350°F, Fan 160°C, Gas Mark 4)
- Peel 50g of Garlic Cloves, then whallop each one with a meat hammer
- Place the resulting pungent mess onto a piece of tin foil, drizzle with a little Olive Oil, season with Salt and Pepper, and toss in a little Dried Basil for good measure. Then wrap the whole thing up, and bake in the oven for exactly 45 minutes
- Once baked, place the Garlic in a medium sized mixing bowl and leave to cool. Then add 50g of Egg, 15g of Whole Grain Mustard and 3g of Salt and mix thoroughly with an electric hand mixer
- Next, put 230g of Sunflower Oil in a small jug, then keep the mixer running with one hand and drizzle small amounts of oil into the mix, waiting for it to become fully incorporated before adding more. Take your time with this step because it's crucial to a successful Mayonnaise
- After adding all of the oil, keep mixing until your left with a thick creamy substance that almost resembles mayonnaise
- Next, keep the mixer running and pour in 15g of White Vinegar, then watch the colour become a bit more pale and the texture lighter and creamier
- Once fully incorporated, stop mixing, then add 2g of Dried Basil and give the whole thing a quick stir with a wooden spoon
- Decant to a suitable serving receptacle and use as desired. Store in the fridge and devour within 3 days
Nutrition
The Do’s and Don’ts of Roasted Garlic Aioli
Which Oil makes the Best Roasted Garlic Aioli
If the wild interweb is to believed, the Olive variety represents the prefect oil for a roasted garlic aioli. In the grand scheme of things, however, it will likely add an unpalatable and undesirable bitter after taste to your condiment. For this reason, I would highly recommend selecting a neutral tasting oil for your riff on mayonnaise, such as canola, rapeseed, and my personal choice, sunflower.
Preparing Your Garlic
Chopping the top off a whole bulb of garlic, wrapping it with foil, then baking it for an hour may be the popular thing to do, but getting that tasty goodness out again afterwards is a little messy and ungainly. I therefore suggest peeling it and ridding yourself of the skin at the earliest convenient moment to avoid any trouble and wastage later on. After all, the foil itself will provide the same kind of baking advantages that the skin would have given you.
Adding a Touch More Flavour to your Aioli
Now that you have mastered the dark art of roasted garlic aioli, you can start adding some additional flavours of your own. The usual suspects such as paprika, Parmesan, cream cheese, oregano, and chilli pepper will all sit nicely within the delicious, slippery mess. While a few wildcards like Worcestershire sauce, dark rum, crispy bacon, truffle oil, and wasabi will all taste great within its midst. If, on the other hand, you have an epiphany and discover something new, let me know about it in the comments.
A Few Choice Applications for Roasted Garlic Aioli
For those venturing into the garlic aioli abyss, this tasty sauce will hold its own for dipping a wide array of dried snack foods, such as tortilla chips, bread sticks, and pretzels. It will equally sit well on the side of a plate of fried food like chicken wings, mozzarella sticks and chicken strips, provide a delightful sauce for a burger, happily elevate any sandwich, or elevate and de-healthinate a few sticks of raw vegetables.
The Machinations of the Kitchen Environment
For this recipe, I have opted to use my trusty electric hand mixer because I prefer the lighter texture it brings. However, should you not own such a device, you can also make this Roasted Garlic Aioli using a food processor or an immersion blender. Those folks with formidable arm-strength could even give it a go with a run-of-the-mill hand whisk.
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