AUTHOR NOTES
Sam spent years working as a chef in private villas across the world, here he shares his favourite aioli recipe.
TEST KITCHEN NOTES
2
Ingredients
4x - heads of garlic (with just the very tops cut off)
2x - extra cloves of garlic
500ml - Extra virgin olive oil
3x - egg yolks
Dijon mustard
saffron
blackthorn sea salt
thyme
In This Recipe
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Amalfi Lemon Marmalade - Single Variety Co - 225g
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Passionfruit Preserve - Single Variety Co - 225g
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Directions
- Cut the very tops of the garlic heads off to just expose the tips of the cloves, sprinkle over a decent sized pinch of malden sea salt and leave for 20 minutes.
- Put bulbs right side up into a good sized oven proof dish, cover with extra virgin olive oil until full submerged, add in the thyme and saffron.
- Place into a preheated oven at 160*c for 45 minutes or until soft and golden brown
- Allow to cool to room temperature in the oil.
- Strain off oil and reserve.
- Squeeze confit garlic out of the skins and crush with a fork.
- Taste. Place egg yolks into a bowl and whisk until light and fluffy.
- Add in a teaspoon of dijon mustard and mix thoroughly.
- Slowly drizzle a bit at a time the garlic infused oil into the beaten yolks making sure its fully incorporated and emulsified. keep going to desired consistency.
- Add in the crushed confit garlic and a good pinch of sea salt to your desired seasoning levels.
- Refrigerate until needed and can last up to a week in the fridge.
- Enjoy
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