Method
- Heat the oven to 400°F. Slice about 1/4 inch from the top of each garlic head to expose the cloves.
- Set the heads cut-side up in a small baking dish. Drizzle with the olive oil and sprinkle with salt. Cover tightly with foil.
- Roast until the cloves are very soft and golden, 40–50 minutes. Uncover for the final 10 minutes for deeper color if desired.
- Cool just enough to handle, then squeeze the cloves from their skins. Mash with a fork or process until smooth.
- Cool promptly and refrigerate in a clean, labeled container. Do not hold garlic-in-oil mixtures at room temperature.
Uses
Whisk into sauces and vinaigrettes, fold into mashed vegetables, spread on bread, or blend with butter and herbs.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Blend it into Classic Creamy Hummus for a roasted-garlic variation.
- Fold it into Creamy Mashed Potatoes.
- Whisk a small amount into Basic Dijon Vinaigrette.
- Stir it into Tomato Mother Sauce when a sweeter garlic profile is desired.