Cookbook

the Smoking Gun
™
Smoked Roasted Garlic Aioli
1
Prep  minutes / Cook – minutes
2
Makes  cup (ml)
1 whole garlic bulb
1 tablespoon olive oil
Salt and pepper to taste
2 egg yolks
1 teaspoon Dijon mustard
¾ cup (200ml) extra virgin olive oil
2 tablespoons lemon juice
Pinch of Hickory wood chips
Method
Preheat oven to C/C fan-assisted/
Gas .
Place garlic on a cm square of aluminium
foil, drizzle with olive oil and season with salt
and pepper. Wrap to enclose garlic.
Cook in oven for – minutes or until
softened.
Squeeze roasted garlic from each individual
clove. Set aside.
To make aioli, place egg yolks and mustard
in the bowl of a small food processor and
blend quickly to combine. With the machine
on low, slowly pour in the oil in a thin steady
stream until the mixture thickens. Add the
garlic and lemon juice until just combined.
Season.
Put aioli into a bowl and cover with plastic
wrap. Add Hickory wood chips to the burn
chamber of the smoking gun. Place hose
under plastic wrap with the opening sitting
above the aioli. Seal with plastic wrap.
Turn smoking gun on to HIGH SPEED and
ignite wood chips. Switch to LOW SPEED
and smoke for a few seconds until the bowl is
filled with a dense smoke. Remove hose and
reseal plastic wrap. Let infuse for  minutes.
Repeat process one more time for a smokier
flavour, stirring aioli between each session.
Cover and refrigerate until needed.
Serve with fries.
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BSM600