Roast Garlic Aioli

  • 4 bulbs garlic
  • salt
  • olive oil
  • 8 egg yolks
  • 3 lemons, juiced
  • 2 cups olive oil
I hosted a baby party lunch today for 3 couples, each with babies of various ages and walking abilities. As I had no baby of my own to brandish, I instead served up a toddler-sized roast chook and about 5 salads... and this roast garlic aioli. 

Half the fun of roasting garlic is in harvesting the creamy, caramelised garlic flesh from their papery cradles. I reckon.

  • Preheat oven to 180 deg celsius
  • Lop off the dry stem of each garlic bulb so the tips don't char in the oven. Put bulbs on a baking tray, drizzle with a little olive oil and roast for about 45min or till garlic turns a hint of brown or juices start to dribble out and caramelise.
  • Leave until cool enough to handle, then squeeze garlic pulp out of each clove into a bowl.
  • Add salt (I did about 2 tsp) and mash salt and garlic together with a fork.
  • In a separate mixing bowl, whisk egg yolks and lemon juice together ( I used a handheld electric beater).
  • While whisking, add olive oil in a thin, steady stream and continue until mixture becomes thick and creamy.
  • Add garlic and salt mixture and continue whisking till combined.
  • Add more salt to taste.
Makes about 4 cups.