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Roast Garlic Aioli Recipe

   
 

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     Roast Garlic Aioli

Category   Sauces
Sub Category   None

Ingredients
1 head garlic
3 egg yolks
1 teaspoon wholegrain mustard
300 ml oil such as olive oil, canola or sunflower oil
2 tablespoons white wine vinegar or lemon juice
salt
 

Instructions
To roast a whole head of garlic, slice off the top of the garlic head to expose the cloves. Rub with oil, wrap in aluminium foil and roast at 180°C for about 45 minutes until very soft. Squeeze each clove to remove soft garlic pulp. Place the garlic pulp, egg yolks and mustarf in the bowl of a small food processor. Process until combined. With the motor purring, very slowly drizzle in the oil through the feed tube. As the mixture begins to thicken, add some vinegar or lemon juice. Season with salt and more vinegar or lemon juice, as required.
Tip- roast the garlic ahead of time and keep in a jar in the fridge covered in olive oil until needed. The leftover egg whites will freeze well and can then be kept for at least 6 months.


Originally Submitted
6/19/2012





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