This roasted garlic aioli recipe will show you how to make a homemade aioli flavored with sweet and decadent roasted garlic cloves. After making it yourself, you will never want to buy it again.
What is Aioli?
Aioli is a delicious emulsion of olive oil, garlic, salt, and sometimes egg yolk. It mainly originated from Spain and France, but you really can find it almost anywhere now.
In Italian, Aioli means “garlic and oil”, but there are so many variations you can create. It is essentially mayonnaise with flavorings added to it such as avocado, truffle oil, chipotle seasoning, and more.
What to pair with aioli?
I am a huge fan of garlic. The flavor can be a bit pungent, but if you know how to use it and how much to use, it can be a great addition to any dish.
Some of my favorite uses are:
Dip for French fries >> Truffle Fries
Spread for sandwiches and hamburgers >> Caramelized Onion Burger
Dip for veggies >> Roasted Broccoli / Roasted Brussel Sprouts
Add-in for mixes >> Salmon Cake
How to make Garlic Aioli?
You are going to start by making the roasted garlic paste:
- Preheat the oven to 400F.
- Place the garlic cloves in a sheet of aluminum and drizzle with olive oil and salt.
- Close up the foil to form a pouch. Not too tight. The extra air will allow the cloves to roast evenly.
- Roast in the oven for 45 minutes.
See the full recipe here >> Easy Homemade Oven-Roasted Garlic
Next, you are going to make the mayo base. You can either follow the steps below or buy store-bought mayo. Both versions will still turn out great but homemade always has a special touch.
Click here if you want a faster aioli recipe with store-bought mayo and raw garlic. >> Easy Garlic Aioli Recipe
– During the emulsion step of the recipe, you will have to slowly blend the oil into the eggs. There are a few ways to achieve this:
- With a Bowl and Whisk: Using a damp towel, twist and create a ring around the base of the bowl you intend on using. This will keep the bowl from moving while you use both hands to slowly drizzle in the oil and constantly whisk.
- With a Blender: Run the blender on low while slowly drizzling in the oil through the hole.
- With an Immersion Hand Blender: You can add all the oil at once with the eggs. Touching the bottom of the container, slowly blend the oil in on low, moving the wand up and down until all the oil is emulsified.
– Once you have your creamy mayo base, add in the roasted garlic Dijon mustard, lemon juice, salt, and pepper.
– Taste and add more salt or lemon juice if needed.
– Refrigerate until ready to use.
Storing
Since you used fresh ingredients to make this recipe, be sure to store it in an airtight container in the fridge for no more than 4 days. Garlic, as it sits, can start to change the flavor of the dip.
Variations
Some delicious additives to enhance or create a different flavor profile are:
Chipotle Seasoning
Cayenne Pepper
Avocado
Sundried Tomatoes
Dijon Mustard
Truffle Oil
Avocado Oil
Sundried Tomato Oil
Tips and Tricks
- Use water to thin out the aioli if it gets too thick.
- I would not recommend using Miracle Whip due to it being sweetened with sugar.
- After mincing the garlic, to get the garlic smell from your finger either:
– Cut a lemon and rub your fingers and nails in the flesh
– Run water on a knife and run your fingers along the blade under the stream
Classic Roasted Garlic Aioli Recipe
Equipment
- Optional Immersion Blender
- Optional Blender
Ingredients
- 4 garlic cloves, peeled
- 2 large egg yolks
- ½ cup olive oil, to drizzle over garlic
- ½ cup vegetable oil
- 2 tsp dijon mustard
- 2 Tbsp lemon juice
- kosher salt, to taste
- black pepper, to taste
Instructions
Roasted Garlic
- Preheat the oven to 400F.
- Place the garlic cloves in a sheet of aluminum and drizzle with olive oil and salt.
- Close up the foil to form a pouch. Not too tight, the extra air will allow the cloves to roast evenly.
- Roast in the oven for 45 minutes, or until golden brown.
Mayo Base
- With a Bowl and Whisk: Using a damp towel, twist and create a ring around the base of the bowl you intend on using. This will keep the bowl from moving while you use both hands to slowly drizzle in the oil and constantly whisk. To the bowl, add the egg yolks and blend in oil.
- With a Blender: Add the egg yolks and run the blender on low while slowly drizzling in the oil through the hole.
- With an Immersion Hand Blender: You can add all the oil at once with the eggs. Touching the bottom of the container, slowly blend the oil in on low, moving the wand up and down until all the oil is emulsified.
- Next add in 2 Tbsp of the roasted garlic, dijon mustard, lemon juice, salt, and pepper.
- Taste and add more salt or lemon juice if needed.
- Refrigerate until ready to use.
Notes
- Use water to thin out the aioli if it gets too thick.
- I would not recommend using Miracle Whip due to it being sweetened with sugar.
- After mincing the garlic, to get the garlic smell from your finger either:
- Cut a lemon and rub your fingers and nails in the flesh
- Run water on a knife and run your fingers along the blade under the stream