Smoked Roasted Garlic Aioli

Instructions

• 1

  Preheat the oven to 180°C/gas 4.

• 2

  Place the garlic on a 15cm square piece of foil, drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap to enclose the garlic.

• 3

  Bake for 25-30 minutes, or until soft.

• 4

  Squeeze the roasted garlic from each clove and set aside.

• 5

  To make the aioli, blend the egg yolks and mustard in a small food processor until combined. With the motor on, slowly pour the oil in a thin steady stream through the feed chute until the mixture thickens. Add the garlic and lemon juice and pulse until just combined.

• 6

  Transfer the aioli to a bowl. Season with salt and pepper. Cover with cling film.

• 7

  Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the cling film with the opening sitting above the aioli. Seal with cling film. Turn the smoking gun to High Speed and ignite the wood chips. Switch to Low Speed for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the cling film. Infuse for 3 minutes, then stir well. Cover and refrigerate until required. Repeat the process once more for a smokier flavour.

• 8

  Serve with chips for dipping.