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Roasted garlic and basil aioli

Roasted garlic and basil aioli

Nothing beats homemade aioli, especially when it has rich flavours of garlic and basil. Serve it with chips or roast potato, or use it to take your sandwiches to the next level.

Makes2, cups
Cook time1 hour
Prep time10 minutes, + cooling time

Ingredients

1 garlic bulb
2 Coles Australian Free Range Egg yolks
1 tsp Dijon mustard
2 tsp white wine vinegar
1/2 cup finely chopped basil
1 cup (250ml) light oil (such as grapeseed oil or vegetable oil)
2 tsp lemon juice

Nutritional information

Per Serve: Energy 621kJ/149 Cals (7%) , Protein 0.4g (<1%), Fat 17g (24%) , Sat Fat 2g (8%) , Sodium 20mg (1%), Carb 0.1g (<1%) , Sugar 0g (0%) , Dietary Fibre 0g (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
Preheat oven to 160°C. Line a baking tray with baking paper. Wrap the garlic in foil and place on the lined tray. Roast for 1 hour or until the garlic cloves are very soften. Cool slightly. Push the garlic cloves out of the skins.
Step 2
Use an electric mixer to whisk the eggs, mustard and vinegar in a medium bowl until pale and creamy. Whisk in the garlic and basil until well combined.
Step 3
Slowly add the oil to the egg yolk mixture, in batches, whisking constantly until the oil is incorporated and the mayonnaise is thick and creamy. Add a little water to loosen, if necessary. Stir in the lemon juice and season to taste.

Garlic aioli recipe

Brilliant in sandwiches, as a dipping sauce for roast potatoes, sweet potato fries and other grilled veggies, aioli is often compared to mayonnaise. The main difference between the two is the addition of garlic in aioli, giving it plenty of flavour. While it’s hard to go past a basic aioli made with freshly crushed garlic, this roasted garlic and basil version takes the aioli standard up a notch. It’s so easy to make yourself and nothing beats homemade aioli - once you learn how to whip up your own, you’ll have it on hand to satisfy those cravings.

Aioli ingredients

So what is in aioli? The classic aioli sauce is made of garlic, egg yolks, Dijon mustard, vinegar and lemon juice for acidity and light oil. Grapeseed oil or vegetable oil will work best for this aioli. Our recipe includes these ingredients plus some tasty twists, including roasting 1 garlic bulb and adding basil for a hit of herbal flavour.

How to make aioli

Making your own aioli is super easy. First you’ll need to roast the garlic in the oven. Prepare the oven by preheating it to 160°C. Then line a baking tray with baking paper. Wrap the garlic bulb in foil and place on the lined tray. Roast the garlic for 1 hour or until the garlic cloves are very soft. Allow the garlic to cool slightly then push the cloves out of their skins.
Use an electric mixer to whisk the 2 egg yolks, 1 tsp Dijon mustard and 2 tsp of white wine vinegar in a medium bowl until the mixture is pale and creamy, then add the garlic cloves and 1/2 cup finely chopped basil and whisk until well combined.
Then very slowly add 1 cup (250ml) of light oil into the egg mixture. You’ll need to do this in batches, whisking constantly, to ensure the oil is incorporated into the mixture and it’s well combined. You know you’ll have done the job when the aioli is thick and creamy. If you find the aioli a little too thick, add a little water to loosen it. Then add 2 tsp of lemon juice and season to taste.

Now get cooking

If you need more ideas on how to use aioli, including twists on the creamy sauce, start with this grilled corn with pickled jalapeno and avocado aioli. These roast beef and capsicum aioli baguettes are picnic ready, and this recipe for patatas bravas with tomato sauce and cashew aioli will make any barbecue spread one to remember.

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