Aioli (Roasted Garlic Mayonnaise)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5 servings
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Course
Condiments
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Cuisine
Italian
Aioli (Roasted Garlic Mayonnaise)
Description
Aioli (Roasted Garlic Mayonnaise) starts by roasting whole garlic bulbs at 200°C, cutting off the tops and drenching them with olive oil until the cloves become golden and soft. Meanwhile, egg yolks are processed with white vinegar to form a base. Extra and regular olive oils are then slowly incorporated while pulsing the food processor to ensure a stable, creamy texture. Dijon mustard and the roasted garlic cloves are added partway through to enhance flavor and maintain emulsification.
The resulting aioli features mellow roasted garlic infused throughout a smooth mayonnaise with balanced acidity from vinegar and Dijon mustard. It has a rich and creamy body created by the gradual blending of olive oil with egg yolks.
This aioli can be used as a flavorful spread on sandwiches, a dipping sauce for vegetables or fries, or as a creamy accent for grilled meats and seafood. The recipe highlights the importance of slowly adding oil and monitoring texture for perfect emulsification.
Ingredients
- 2 garlic bulb
- 6 egg yolk
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 600 milliliters olive oil regular or light olive is ideal. extra virgin has too strong a flavor
- 100 milliliters olive oil extra
- black pepper
- salt sea salt
Instructions
- Preheat oven to 200° Celsius (370° Fahrenheit).
- Cut 1/4 off the top of each garlic bulb and discard top, place bulbs in baking tray and cover liberally with extra olive oil (be sure that each clove is nice and wet).
- Place tray in oven for approx. 10 minutes and re-oil the bulbs and cook for a further 10 minutes (until cloves appear golden through skin) remove and allow to cool.
- Meanwhile place egg yolks into the food processor and pulse on high until they are broken.
- Next (with processor on high) add the vinegar.
- With the processor still on high, very slowly add the olive oil, in a very fine stream. Once the eggs, vinegar and oil start to form a creamy white uniform substance turn the processor off and remove the lid. Add the mustard and squeezing the base of each (now cool) garlic bulb press the cloves out and into the food processor.
- Place the lid back on, and returning to high speed, continue to add the oil in a very small stream, maintaining the creamy texture in the processor. If you add it too fast it will first become shiny as the eggs can’t hold all that oil and then it will split (curdle). Having said that as you progress in adding the oil you’ll gradually be able to increase the speed at which you add it.
- Once all the oil has been added you will notice that it is a very thick substance and rather yellow. To thin the Aioli and turn it white add a few tbsps of water at a very gradual pace, if you like it thick leave it as it is.
- Season with a few pinches of salt and pepper, taste it, add more salt and pepper until you like it, or don’t if you already do.
- Put it in an air tight jar and make room in the fridge by throwing out your cheap mayonnaise. Buon Appetito.
Notes
User Reviews
Overall Rating
4.9
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