Garlic Confit Aioli

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5 from 1 vote

Aioli gets its signature flavor from garlic, and garlic confit offers a softer, sweeter approach.

Prep Time30

Cook Time2

Course: Side Dish

Servings:

Author: Daen Lia

Ingredients

Garlic confit

1 bulb garlic
1 cup olive oil

Aioli

10 garlic confit cloves
1 cup olive oil extra virgin
1 egg
1 tablespoon lemon juice
pinch of flakey sea salt

Instructions

Garlic confit

Preheat: Preheat the oven to 120°C/ 250°F
Prep garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Bake garlic: Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.

Aioli

Blend: Place all ingredients into glass container or jug that is just wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
Store: Store in an airtight container or jar in the fridge for up to 2 weeks.

Video

Notes

Oil: Use the oil that the garlic roasted in for an extra garlicky flavour. Olive oil is a popular choice for making aioli, especially if you're looking for a richer, more flavorful and heart-healthy option. While traditional aioli often uses neutral oils for a milder taste, extra virgin olive oil adds depth and a slightly peppery finish. It can be a bit bold on its own, so some people prefer to use a lighter olive oil or blend it with a neutral oil to soften the flavor. Either way, olive oil gives homemade aioli a more wholesome and Mediterranean feel.

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