This recipe uses the Breville Smoking Gun. The Smoking Gun adds a finishing touch to your food by smoking meat, fish, vegetables, sauces and cocktails for a natural smoke flavour infusion.
For best results, use the Breville Smoking Gun. Preheat oven to 180°C/160°C fan-forced/Gas 4
Place garlic on a 10cm square of aluminium foil, drizzle with olive oil and season with salt and pepper. Wrap to enclose garlic
Cook in oven for 25-30 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 Breville 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 3 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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