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Roasted Garlic Aïoli

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Roasted Garlic Aïoli

by Curtis W in Rouxbe Videos

Homemade mayonnaise flavored with slow roasted garlic. This popular accompaniment goes well with fish, meat and vegetables.

Serves
4 to 6
Active Time
15 mins
Total Time
1 hr

Step 1: Roasting the Garlic

Roasting the Garlic
  • 1 garlic head
  • 1 tbsp olive oil

Pre-heat the oven to 375° degrees Fahrenheit.

Cut the root end off of the garlic, add the olive oil, then wrap in foil.

Place onto a tray and bake for 40 to 45 minutes, or until the garlic is completely soft. Once ready, set aside and let cool completely.

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Step 2: Making the Mayonnaise

Making the Mayonnaise
  • 1 whole egg yolk
  • 1 tsp Dijon mustard
  • 1/4 cup vegetable oil
  • 1/2 fresh lemon
  • 1 pinch Kosher salt (to taste)
  • 1 pinch white pepper (to taste)

To make the mayonnaise, secure a bowl using a wet cloth and a large pan to rest the bowl in.

Mix the egg yolk and Dijon mustard together. Then very slowly add the oil a few drops at a time, while constantly whisking.

Once you reach a mayonnaise like consistency, squeeze in a bit of fresh lemon juice, to taste, while continuing to whisk. Then add a pinch of salt and white pepper and mix.

Now using the back of your knife smash a few cloves of the roasted garlic to the mayonnaise and stir.

Serve aïoli with burgers, fish, meats and grilled vegetables. It is also fantastic served with French fries, calamari or crab cakes.

Related Drill-downs

Notes

Even though we're only using two cloves, it's easier to roast a whole bulb of garlic. The extra roasted garlic you can serve with crackers and Boursin cheese for a quick and easy appetizer.

Comments

Aioli or Alioli?

I know this one as "alioli", which according to wikipedia, it's the Catalan pronunciation. Our family recipe is somewhat simpler than this one as we don't roast the garlic and don't use mustard. But the alioli simply goes fantastic with fish or just spread on good bread. The secret is to keep whisking or in my family's case, keep grinding with the mortar as the oil is added.

by 48 bit | May 6, 2007 9:23pm | Permalink
correctly writen

in fact it's "all-i-oli"

by Gabri F | Jun 9, 2007 8:35am | Permalink
To much lemon juice

Either I read it wrong, or this recipe has to much lemon juice. I used half a lemon, and it tasted to much lemon.

And I thought almost all the garlic-taste got lost roasting it. I added some fresh garlic to get that garlic taste.

by Lucas H | Oct 26, 2008 8:37pm | Permalink
Lemon Juice to Taste

The amount of lemon juice I guess is a matter of preference, I like the taste of the lemon juice, but I have adjusted the recipe to say "or to taste".

This aïoli is more mellow, as we use roasted garlic, but you can easily give it a bigger "garlic punch" by adding a bit of raw garlic...good suggestion thanks!

by Dawn T | Oct 26, 2008 10:16pm | Permalink

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