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


  • 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…..


  • 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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