Roasted Garlic Aioli
The king of condiments….Roasted Garlic Aioli deserves a place in any recipe calling for regular mayonnaise or use it as a zesty dipping sauce. Roasting the garlic ahead of time mellows out the flavor and allows you to whip up this recipe in minutes.
I hate bland food. I need food that screams with flavor when I take a bite. Lettuce, kale, green beans. The sometimes remind me of freshly cut grass. This is where condiments are paramount in the kitchen.
This Roasted Garlic Aioli is the flavor bomb you need in the kitchen. I even, voluntarily, dipped a pile of raw green beans in it and consumed them at a slightly alarming rate. Healthiness ingested. Proud, proud moment.
What is Aioli
Aioli, allioli or aïoli (pronounced AH-yo-lee) is a creamy condiment or sauce that is an emulsion of garlic and olive oil. Originating in the Mediterranean, it’s name means “garlic and oil.”
Like mayonnaise, aioli is created by streaming a big of olive oil into egg yolk mixed with lemon juice. It’s a rather laborious task and can easily take a turn for the worst if you try to rush the process.
We made the process a lot easier by starting our aioli with a base of mayonnaise and flavoring it with garlic to get the same result without the work.
You can use it as a sandwich spread or dip, it’s so great as a vegetable dip on a crudite platter.
How To Make It
This Garlic Aioli recipe is ridiculously easy to make. And once you roast the garlic it comes together in minutes. This is a spread that you want to keep on hand at all times. It’s fantastic on fish, roasted beef, as a dip for veggies or (gasp) FRIED food.
- Roast the garlic at 425˚F for 30-40 minutes.
- Cool the garlic until easy to handle.
- Squeeze the garlic cloves from the bulb into the bowl of a food processor.
- Add the mayonnaise, lemon juice, zest, salt and pepper to the food processor.
- Process until smooth.
- Transfer to an airtight container and store in the refrigerator.
How Long Will Aioli Last
This lemon-y Garlic Aioli will last in the refrigerator for up to a week. BUT honestly, I’ve kept it much longer than that but for safety sake….I’m telling you a week. Keep it longer than that at your own risk. I’m kinda kidding….kinda not.
How To Use Aioli
Most recently, I blended my aioli with a bit of ricotta and spread it on a crostini then topped it with this Tomato Confit. It was AMAZING.
We, also, spread it on a wrap and then fill the wrap with tuna….tuna salad made without mayo. You can also use as a substitute for the Spicy Steakhouse Aioli in my Grilled Beef Tenderloin Sandwich.
Or, my personal favorite, serve with some Baked Truffle Fries and dip away! So, so, soooo good. It’s also fantastic served with fish, steak of chicken….try it.
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Get the Recipe: Roasted Garlic Aioli Recipe
- 1 head of garlic
- 1 tablespoon olive oil
- 1 cup mayonnaise
- juice and zest of one meyer lemon, or half the juice and zest of one regular lemon
- 1/8 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- Preheat oven to 425 degrees.
- Cut the head of garlic in half horizontally and place the bottom half in the center of a piece of foil. Drizzle the olive oil over the garlic and wrap loosely in the foil. Roast for 30-40 minutes or until the cloves are tender when tested with a toothpick.
- Remove the garlic and allow to cool to room temperature.
- In the bowl of a small food processor or blender, squeeze the garlic cloves into the bowl and add the mayonnaise, lemon juice, zest, salt and pepper. Process or blend until smooth.
- Transfer to an airtight container and store in the refrigerator for up to a week.
21 Comments on “Roasted Garlic Aioli”
This sounds like a fantastic way to take any meal from bland to flavorful. I’ll bet it would be great on a grilled chicken sandwich!
Oh! I can smell the garlic from here. Just a dollop of this fabulousness will take a dish to another level!
I love garlic aioli, love that you used roasted garlic!
Good with roasted brussel sprouts yummy
Could you freeze this? If so, how long do you think?
I wouldn’t freeze it but you can store it in the refrigerator for up to 3 weeks in an airtight container. Thanks for visiting!
When you say “squeeze the garlic,” do you mean that literally as in juice them? Or do you just put all the cloves in the blender?
I mean to squeeze the cloves out of the skins.
Could I use a canner to preserve this?
Because it’s mayonnaise based I would advise against it. I’m not a canning pro, though.
So is the top half of the garlic wasted? I’m just picturing cutting this in half and now all the garlic is exposed and won’t last very long.
No, when you cut off the top, you’re not getting much of the garlic. You’re really just cutting off the papery tip.
This recipe is delicious! I added a little sriracha to make it spicy. Tastes wonderful with potato wedges.
I love the idea of serving it with potato wedges. YUM!
Where do all the carbs come from?
Hello… do I have to use a blender? Can I mix/stir by hand?
For best results I suggest using a blender/food processor. A hand mixer would work well too. If you stir by hand it won’t be as smooth.
Can the mayo be substituted with greek yogurt?
You can do that but the flavor will be much richer without any of the tanginess from the yogurt.
Hi Kellie: This is so delicious I could eat it with a spoon. It’s great with your Parmesan crusted zucchini fries and I love serving it with boiled shrimp.