Kirsty Scobie, Fenella Renwick

Roasted Garlic Aioli

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Preparation info
    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

When we make aioli we always roast the garlic - it goes sweet and caramelised and is a winner every time.

Ingredients

  • 1 whole garlic bulb
  • 1 tbsp olive oil
  • 500 g

Method

Preheat the oven to 120°C. Slice the bottom off the garlic bulb so the ends of the cloves are exposed. Now get a sheet of tin foil, scrunch it into a small bowl, and put in your olive oil and a good amount of salt and pepper. Put your garlic bulb on top of the oil, cut side down. Wrap