Roasted Garlic Aioli

Get the lowdown on the ultimate dipping sauce

Prep Time 10

Cook Time 45

Total Time 55

Course Sauce,

Cuisine French

Servings Servings

Calories 200 kcal

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

Calories: 200kcal

Keyword Aioli, Garlic, Mayonnaise

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