- 4 hours smoking, 5 minutes to make the mayonnaise
- Barbecook Oskar, hand blender, a tall measuring cup
- 3 bulbs of garlic, a 450 ml pot of mayonnaise
- olive oil, 3 bulbs of garlic
For the mayonnaise:
- 1 tablespoon mustard, 2 cloves of garlic, 300 ml peanut oil, 3 tablespoons sour cream, 1 tablespoon rice vinegar, pepper, salt, 1 egg
Garlic. You hate it. You love it.
I personally love it and use it in a lot of dishes. I always have a bulb of garlic handy. While reading about smoking, something about smoked garlic caught my eye. The recipes were mostly cooking at 180°C, making it really a form of roasting. I wanted to try some “low and slow”. I smoked the garlic for four hours between 100°C and 120°C. The look was softer and the aroma brighter, but just a little sweeter. So it’s really interesting.
I used part of the garlic for a garlic mayonnaise. This is a smokedgarlicmayonnaise, when you write it all down together. But maybe smoked garlic mayonnaise is just a bit easier to read. I refreshed the mayonnaise with some sour cream. I put the rest of the garlic cloves in a pot with some olive oil to preserve them a little longer. It’s simple, it’s not much hassle and above all, it is really nice. Top.
- Cut off the top of the garlic bulb. Remove a part of the outermost skin.
- Rub completely with olive oil.
- Heat the Barbecook Oskar to 100°C.
- Smoke the garlic for 4 hours in the smoker. Make sure the temperature does not rise above 120°C. You can do this by opening or closing the air supply.
- You can store the cloves in a jar with olive oil.
- For the mayonnaise: peel two smoked garlic cloves.
- Place the whole egg, vinegar, garlic, oil and mustard in a measuring cup. Please note: make sure that everything, including the mustard, is at room temperature.
- Mix gently with the hand blender, mixing from bottom to top until everything is blended well. Season with salt and pepper.
- Blend with the sour cream. Store in a jar.