Honey-garlic aïoli

Honey-garlic aïoli

By
From
Arabesque
Photographer
William Meppem

If you find that aïoli is often just too garlicky, then you might prefer this version, which tempers the pungency of garlic with a softer, sweeter flavour from a mild-flavoured honey.

Ingredients

Quantity Ingredient
3 whole heads garlic
1 tablespoon honey
2 egg yolks
1 teaspoon dijon mustard
60ml champagne vinegar
150ml olive oil, combined with 100 ml vegetable oil
1 lemon, juiced
salt and pepper

Method

  1. Cut the garlic heads in half crossways and drizzle them with honey. Wrap them in tin foil and roast them in a preheated 180°C oven for about 20 minutes or until they are very soft.
  2. Squeeze out the garlic into a blender and whiz with the egg yolks, mustard and half the vinegar before adding the oil, drop by drop, until the mixture emulsifies.
  3. Loosen with the remaining vinegar and lemon juice, then add the remaining oil and season with salt and pepper.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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