Roasted Garlic in Olive Oil Recipe

Posted by curryelvis on 01/26/06 in garlic, saucy

In the previous post, I provided a recipe for minced garlic in olive. It’s a sauce I used quite often when I cooked in restaurants. But some people don’t enjoy the raw garlic texture, preferring something smoother.

Roasting your garlic first will not only allow you to get a smoother texture, but you’ll also get a nuttier flavour to your garlic sauce:

Pre-heat your oven to 350 F.
Coat an oven-safe tray with cooking spray, or rub with oil.
Brush several (8-10) whole, unpeeled heads of garlic with olive oil and place on the tray.
Roast the garlic until tender enough that pressing down with a fork causes garlic to squeeze out of a bud.
Remove garlic from the oven, and the tray, and let cool on a plate or wide-mouth bowl, about 5-10 minutes.
Squeeze all the heads of garlic into a food processor or blender, making sure not to add any of the skins.
Lightly puree the garlic while slowly drizzling in olive oil. Don’t add too much oil. You want the sauce to achieve a kind of thick applesauce-like consistency.

You can use this garlic sauce in many dishes, and even combine it with butter to make garlic bread.

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