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.

Roasted Garlic Aioli | The Suburban Soapbox #condiment #recipe

Eating healthy is a challenge for me.  A huge challenge.  It doesn’t help that I have a husband that constantly craves take out food and not from our local healthy food store. (I don’t even know where there is a health food store that isn’t a mission to get to.) I buy tons of veggies and lean meats with the best of intentions every time I shop. And then I sit down with a leftover hot dog from the party the day before and turn on the Golden Globes.  The people on the red carpet are look perfect in every way.  They do not eat hot dogs. (at least they don’t look like they do)

Roasted Garlic Aioli | The Suburban Soapbox

My problem stems from the fact that I hate bland food.  I need food that screams with flavor when I take a bite.  Lettuce, kale, green beans.  They don’t scream….they whisper…freshly cut grass.  So this is where condiments are paramount in the kitchen.  This Roasted Garlic Aioli is the fat lady in the kitchen….who is singing (in case you didn’t get where I was going there)…and will make anything taste extraordinarily better than you can imagine.  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.

Roasted Garlic Aioli | The Suburban Soapbox

The Roasted Garlic Aioli 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.  We spread it on a wrap and then proceeded to fill said wrap with tuna….tuna salad made without mayo.  I was really living on the edge that day.  That Tuna Salad Wrap….it will be here for you to drool over on Wednesday.  If you can’t wait for Wednesday, you could easily use this as a substitute for the Spicy Steakhouse Aioli in my Grilled Beef Tenderloin Sandwich.

Roasted Garlic Aioli | The Suburban Soapbox

Let the healthy eating commence….but I refuse to give up on my flavor bombs.  I lived in health mode before and I remember CRAVING everything.  We’re going to do this and try out best to curb those cravings by blowing up our food with fabulous flavor. Who’s with me???

Roasted Garlic Aioli

Light and creamy, Roasted Garlic Aioli is so easy to make in minutes. Fantastic on sandwiches or as a dip!
3.67 from 3 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 23 mins
Course Appetizer, Condiment
Cuisine Mediterranean
Servings 10 servings
Calories 165 kcal


  • 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.


Serving: 1gCalories: 165kcalCarbohydrates: 0gProtein: 0gFat: 18gSaturated Fat: 2gCholesterol: 9mgSodium: 171mgPotassium: 4mgSugar: 0gVitamin A: 15IUVitamin C: 0.1mgCalcium: 2mgIron: 0.1mg
Keyword dip, spread
Tried this recipe?Let us know how it was!

18 comments on “Roasted Garlic Aioli”

  1. 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!

  2. Oh! I can smell the garlic from here. Just a dollop of this fabulousness will take a dish to another level!

  3. I love garlic aioli, love that you used roasted garlic!

  4. Good with roasted brussel sprouts yummy

  5. Could you freeze this? If so, how long do you think?

  6. 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?

  7. Could I use a canner to preserve this?

  8. 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.

  9. This recipe is delicious! I added a little sriracha to make it spicy. Tastes wonderful with potato wedges. 

  10. Where do all the carbs come from?

  11. 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.

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