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.
Servings 6
Calories 186kcal
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.
Nutrition
Calories: 186kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 8mg | Potassium: 11mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
