Recipe by Camilla & Jason Comins
Roasted garlic aïoli
- 4 garlic cloves
- olive oil, to drizzle
- 1 whole egg
- 45ml (3 tbsp) white wine vinegar
- 125ml (½ cup) olive oil
- 125ml (½ cup) sunflower oil
Preheat the oven to 180°C.
Place the garlic cloves in a small roasting tray, drizzle with a little olive oil and roast until soft but not golden, 15 – 20 minutes.
Place the egg, vinegar and roasted garlic in a blender and blitz.
Combine the olive and sunflower oils, and slowly add to the egg and garlic mixture with the blender on half speed.