about this recipe
This
This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.
SERVES6
PREP TIME
10
minutesREFRIGERATE
2
Ingredients
2 whole garlic bulbs, cloves separated and peeled
250 ml neutral oil (rapeseed or sunflower)
2 egg yolks (room temperature)
1–2 tbsp confit garlic paste (to taste)
1 tsp Dijon mustard
1 tbsp lemon juice (plus more to adjust)
150–200 ml neutral oil (for the aioli)
Salt, to taste
250 ml neutral oil (rapeseed or sunflower)
2 egg yolks (room temperature)
1–2 tbsp confit garlic paste (to taste)
1 tsp Dijon mustard
1 tbsp lemon juice (plus more to adjust)
150–200 ml neutral oil (for the aioli)
Salt, to taste
Equipment
Pans
Mixing bowl
Whisk
Mixing bowl
Whisk
method
1. Make the confit garlic
Place peeled garlic cloves in a small saucepan.
Cover completely with oil.
Cook on the lowest possible heat (or in the oven at 120°C) for 45–60 minutes, until the cloves are soft and lightly golden — no colour.
Cool, then mash the cloves into a smooth paste.
(Strain and keep the oil — it’s gold.)
Place peeled garlic cloves in a small saucepan.
Cover completely with oil.
Cook on the lowest possible heat (or in the oven at 120°C) for 45–60 minutes, until the cloves are soft and lightly golden — no colour.
Cool, then mash the cloves into a smooth paste.
(Strain and keep the oil — it’s gold.)
2. Make the aioli
In a bowl, whisk together the egg yolks, Dijon, lemon juice, and salt.
Add 1 tbsp confit garlic paste and whisk until smooth.
Slowly drizzle in the oil while whisking continuously until thick and glossy.
Adjust seasoning with salt and more lemon if needed.
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