Confit Garlic Aioli
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Confit Garlic Aioli
Recipe by Michael Weldon
Prep Time – 10 mins
Cook Time – 45 mins
Ingredients
Confit Garlic
2 heads of garlic, broken up into cloves
2 cups Squeaky Gate extra virgin olive oil
Aioli
15 confit garlic cloves
3 egg yolks
1 cup Squeaky Gate extra virgin olive oil
1 tsp Coles Dijon mustard
1 tbsp white wine vinegar
Sea salt
Method
Preheat an oven to 160°C.
In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.
In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.
Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.
