Baked garlic aioli (and just simply ‘Baked Garlic’ !)

Baked garlic aioli (and just simply ‘Baked Garlic’ !)

For the baked garlic on its own……

  • 2 large head/bulb of garlic
  • 2 tbsp olive oil

For the aioli

  • The baked garlic above
  • 3 egg yolks
  • 3 tbsp fresh white breadcrumbs
  • 1 pinch black pepper
  • 4 tbsp cider vinegar
  • 150ml olive oil
  • 150ml sunflower oil
  • 1 tbsp capers
  • 3 tbsp milk

Method:

  • Pre-heat your oven to 200°C/gas 6.
  • Cut each bulb of garlic into two, straight across all the cloves half way up.
  • Place both halves on a baking sheet and brush with a little oil.
  • Roast in the oven for 30 minutes or until soft and golden.
  • You can serve the garlic as it is, and let peeps squeeze it out themselves, spreading it on their food as they wish. Alternatively, you can make aioli with it…..

Aoli:

  • Squeeze the soft garlic from the bulbs (best let it cool first, or you’ll end up in A&E with finger burns) into a bowl or straight into the food processor.
  • Separate the egg yolks from the whites (see ‘Tricks’n’Tips’)
  • Put the garlic, egg yolks and breadcrumbs, salt and pepper and vinegar into a food processor and whiz briefly until it forms a paste.
  • Keeping the motor running, slowly add the oils until the mixture forms a thick emulsion.
  • Add milk to give it a slightly lighter consistency if necessary.
  • Enjoy it!

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