Roasted Garlic Aioli
Making roasted garlic aioli from scratch is so easy and delivers smooth, creamy, tangy aioli that is perfect as a condiment or dipping sauce.
Table of Contents
What is Aioli?
Aioli is an emulsion of garlic and olive oil made with egg yolks and flavored with lemon juice, mustard, salt and pepper.
Ingredients Needed
- Garlic. Roasting a whole garlic bulb gives a delicious, sweet hum of garlic to this sauce.
- Egg yolks.
- Dijon mustard.
- Fresh lemon juice.
- Oil. I used a combination of extra-virgin olive oil and avocado oil but other oils like canola oil can also be used for this garlic aioli recipe.
- Salt and black pepper. Other seasonings like cayenne pepper can be used too.
How to make roasted garlic aioli
Slice the top of the head of garlic off then drizzle with olive oil, season with salt and wrap in aluminium foil. Roast the garlic for 30 minutes in a hot oven until the cloves are soft and caramelized. I often do this step in my air fryer and it works very well.
Once roasted, squeeze the garlic cloves out of the skins and add to a tall container (the container your stick blender comes with will work very well). Add the egg yolks, mustard and lemon juice then blend with an immersion blender until smooth. With the blender in the container, pour in all the oil. Start blending, moving the blender up slowly, allowing the mixture to emulsify as it blends. After 20-30 seconds of blending you should be left with a thick, glossy aioli. This step can be done by hand with a whisk and a bowl or in a regular blender/food processor, simply stream in the oil slowly while blending/whisking. Season the aioli to taste and serve.
Can I make this ahead?
Aioli is a great sauce to prep ahead of time. It can be stored in an airtight container or jar for up to a week in the fridge. This sauce is not suitable for freezing.
Serving suggestions
Roasted garlic aioli is a great sauce or condiment to serve with seafood, on burgers or sandwiches, with veggies or potatoes and as a dip for French fries or chicken nuggets.
FAQ
Aioli is made with garlic and olive oil while mayonnaise typically doesn’t contain garlic and is made with vegetable or sunflower oil. For a cheat’s aioli, stir minced garlic and a squeeze of lemon juice into store-bought mayonnaise.
The word is a combination of oil (huile in French,) and garlic (ail in French). The exact origin is disputed but it is called Allioli in Spain and Aioli in Provence, France.
Aioli and mayonnaise are comparable, nutritionally. Both sauces are an emulsion of egg yolks and oil.
Easy Sauce Recipes
Roasted Garlic Aioli
Ingredients
- 1 head of garlic
- 1 tbsp olive oil
- pinch of salt
For the aioli
- 2 egg yolks
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- ½-¾ cup oil I used ½ olive oil and ½ avocado oil
- salt and pepper to taste
Instructions
- Preheat the oven to 180°C/350°F.
- Slice the top of the head of garlic off then drizzle with olive oil, season with salt and wrap in aluminium foil.
- Roast the garlic for 30 minutes in a hot oven until the cloves are soft and caramelized. I often do this step in my air fryer and it works very well.
- Once roasted, squeeze the garlic cloves out of the skins and add to a tall container (the container your stick blender comes with will work).
- Add the egg yolks, mustard and lemon juice then blend with an immersion blender until smooth.
- With the blender in the container, pour in all the oil.
- Start blending, moving the blender up slowly, allowing the mixture to emulsify as it blends.
- After 20-30 seconds of blending you should be left with a thick, glossy aioli.
- Blending can be done by hand with a whisk and a bowl or in a regular blender/food processor, simply stream in the oil slowly while blending/whisking.
- Season the aioli to taste and serve.
