September 1, 2015

Roasted Garlic Aioli

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Don’t be timid with the roasted garlic (it’s mellow), splash in some extra virgin olive oil, and you’ve got a winner here. This is one of my favourite aiolis. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)

2 small heads Roasted Garlic 101, cooled
1 large egg, at room temperature
1/2 tsp (2 mL) dijon mustard (optional)
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
3/4 cup (175 mL) canola oil
1/4 cup (60 mL) extra virgin olive oil

Squeeze cloves from roasted garlic into tall, narrow beaker. In this order, add egg, mustard (if desired), lemon juice, salt, pepper and canola oil to beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy aioli.

Incorporate olive oil, method 1: Add oil, turn on blender, quickly pull it upwards, then immediately turn it off. Stir in small streaks of oil left on top or at sides. (This method is riskier; aioli may end up with hint of bitterness.)

Incorporate olive oil, method 2: Transfer beaker contents to medium bowl. While whisking, gradually drizzle in olive oil. (This method is more bothersome; aioli will end up milder, but not as thick.)

Use immediately. Or transfer to small storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can squeeze the roasted garlic cloves into the beaker and let them sit before cracking the egg.
  • Preparing aioli with olive oil can be tricky. The vigorous mixing that makes aioli so thick and fluffy can quickly turn extra virgin olive oil bitter. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
  • For a milder flavour, omit the olive oil and use 1 cup (250 mL) canola oil.
  • You can store homemade aioli in the fridge up to 4 days.

Lazy Roasted Garlic Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) olive oil mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo. Mash the roasted garlic with a fork before mixing it in, along with salt (to taste) and white pepper.

Credit: Susan Sampson
Tested in Imperial