Our smoked garlic is cold smoked which means it’s raw inside and the smokiness is more in the outer skin, so don’t peel it. Roasting the smoked garlic with its skin on allows the smokiness to penetrate more and creates buttery soft cloves with a mellow and caramelised flavour which can then be incorporated into any dish you desire.
Made with smoked garlic — discover how to use smoked garlic, or view our smoked garlic products.
Roasting smoked garlic enhances its natural sweetness while softening the cloves into a rich, spreadable texture. The gentle heat brings out deep, caramelised flavours while preserving the subtle smokiness. Learn more about how to use smoked garlic in our smoked garlic guide.
This method works perfectly with LittleBig Smokehouse Smoked Garlic Bulbs. Slowly smoked over hardwood, they develop a rich, mellow flavour that becomes even more delicious when roasted.
Can be used in soups, sauces, dressings, spreads, marinades, pesto’s and dips. Spread on pizza bases, add to mayonnaise for an easy aioli or combine with butter and herbs for that extra special garlic butter.
3 bulbs of roasted smoked garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lemon juice, 2 tbsp cider vinegar, salt to taste
• Once cooked, squeeze garlic cloves out from the papery skin and place into a food processor or blender. Pulse several times until smooth.
• Add in mayonnaise, sour cream, lemon, vinegar, salt to taste and pulse again to combine.
