If you’re a fan of garlicky goodness with a creamy kick, you’re going to love this Roasted Garlic Aioli Recipe. It’s one of those homemade sauces that instantly elevates just about anything — from crispy fries to grilled veggies or even as a sandwich spread. Trust me, once you try this version with roasted garlic’s mellow sweetness and that perfect tang, you’ll wonder why you ever bought store-bought aioli! Let me walk you through how easy it is to make and share some tips I’ve learned along the way.
Why You’ll Love This Recipe
- Deep Roasted Garlic Flavor: Roasting softens the garlic’s sharpness into a sweet, caramelized richness that’s irresistible.
- Simple Ingredients: You likely already have everything in your kitchen, making it super accessible for last-minute sauces.
- Versatile Use: From dipping sauces to sandwich spreads, this aioli adds a gourmet touch effortlessly.
- Make-Ahead Friendly: It tastes even better after resting in the fridge, making your prep easier.
Ingredients You’ll Need
These ingredients come together to create that irresistibly creamy and flavorful roasted garlic aioli. Having quality mayo and fresh lemon juice really makes a difference, so pick the best you can find for your pantry.
- Garlic: Roasting a whole head transforms its sharpness into a mellow, sweet flavor — absolutely crucial to this recipe.
- Olive oil: Helps roast the garlic beautifully and adds a subtle fruity note.
- Mayonnaise: The creamy base that binds everything together; I prefer a good-quality brand for richness.
- Lemon juice: Adds zesty brightness that wakes up the flavors and balances the richness.
- Dijon mustard: Gives a gentle tang and depth; don’t skip this subtle but important punch.
- Salt and pepper: Essential for seasoning and bringing out all those flavors.
- Fresh herbs (parsley or chives): A garnish that gives freshness and a pop of color.
Variations
I love that roasted garlic aioli gives a solid foundation, but it’s super easy to customize it to fit whatever mood you’re in or dietary needs you have. Once you’ve got the base down, get creative — it’s your kitchen adventure!
- Smoky aioli: Add a pinch of smoked paprika for a subtle smoky undertone — my family goes crazy for this twist on fries night.
- Spicy kick: Mix in a teaspoon of sriracha or a dash of cayenne if you like a little heat; it adds a fun contrast to the mellow garlic.
- Vegan version: Swap mayonnaise for a plant-based mayo; the flavor remains delightfully garlicky and creamy.
- Herb infusion: Stir in finely chopped basil or tarragon for a fresh herbal note that pairs beautifully with grilled dishes.
How to Make Roasted Garlic Aioli Recipe
Step 1: Roast the Garlic to Perfection
Start by preheating your oven to 400°F (200°C). Peel off the outer papery layers of a whole garlic bulb, making sure to leave the cloves intact inside. I usually slice off the top about ½ inch to expose the tops of the cloves — this helps them roast evenly. Drizzle olive oil over the exposed garlic, then wrap the bulb tightly in foil. Pop it on a baking sheet and roast for 30 to 40 minutes. You’ll know it’s ready when the cloves turn golden and feel soft when you press gently.
Step 2: Mash the Roasted Garlic
Let the garlic cool just enough to handle, then squeeze the cloves out of their skins into a small bowl. Don’t rush this step — roasted garlic is hot! Mash the cloves down with a fork until smooth and creamy. This step really unlocks that luscious texture you want in the aioli. If you prefer an ultra-smooth finish, you can blend it using a food processor.
Step 3: Combine the Aioli Ingredients
Now comes the easy part: mix your mashed roasted garlic with mayonnaise, lemon juice, and Dijon mustard. Stir everything together well until you get a consistent sauce. Then season with salt and pepper to taste — start conservatively, you can always add more. Give it a quick taste and adjust lemon juice or seasoning if you feel it needs a little something extra.
Step 4: Chill and Garnish
For the best flavor, cover and refrigerate the aioli for at least 30 minutes to let those garlic and citrus notes mingle. Before serving, sprinkle some fresh chopped parsley or chives on top for color and a burst of fresh flavor. You’ll see how those little touches make it look just as amazing as it tastes.
Pro Tips for Making Roasted Garlic Aioli Recipe
- Don’t Skip Roasting: Roasting garlic mellows and sweetens it, which is key — raw garlic makes the aioli too sharp and overpowering.
- Use Room Temperature Ingredients: Mayo and lemon juice blend better without cold clumps, so let them rest a bit before mixing.
- Adjust Consistency Thoughtfully: If too thick, thin out with a teaspoon of water or extra lemon juice; remember it thickens after chilling.
- Store Properly: Keep it airtight in the fridge and use within a week for best freshness and flavor.
How to Serve Roasted Garlic Aioli Recipe
Garnishes
I love topping this aioli with freshly chopped parsley or chives – they add a lovely green pop and a fresh herbal note that balances the garlic beautifully. Sometimes I toss in a sprinkle of smoked paprika for color and a hint of smokiness. Pick what suits your vibe!
Side Dishes
This roasted garlic aioli is my go-to dip for crispy fries (homemade or store-bought), roasted vegetables, and grilled chicken. It also shines as a spread on burgers or sandwiches, turning a simple meal into something special with minimal effort.
Creative Ways to Present
For dinner parties, I like to serve this aioli in a pretty small bowl alongside a colorful charcuterie or veggie platter. Drizzling a little herb-infused olive oil on top adds a glossy, fancy touch. You can even swirl it over baked potatoes or roasted meats for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Keep your leftover roasted garlic aioli in an airtight container in the fridge. I always label mine with the date, and it stays fresh and flavorful for up to a week. Before using leftover aioli, give it a quick stir to reincorporate any separated oils.
Freezing
Freezing aioli isn’t usually my first choice since the texture can change slightly — it might separate or become grainy. But if you want to freeze, do so in small portions and thaw slowly in the fridge. Give it a good whisk when thawed to help bring it back together.
Reheating
I actually prefer eating aioli cold or at room temperature. If you do want it warmer, just leave it out for about 15-20 minutes before serving. Avoid heating it in the microwave, since that can ruin the creamy texture.
FAQs
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Can I use raw garlic instead of roasted in this aioli?
While you can use raw garlic, it will have a much sharper and more pungent taste. Roasting the garlic mellows its flavor and adds sweetness, making the aioli smoother and more balanced. If you prefer raw garlic’s intensity, start with a very small amount to avoid overpowering the sauce.
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How long does roasted garlic aioli last in the fridge?
Stored in an airtight container, this aioli will keep well for up to one week in the refrigerator. Always check for any off smells or changes in texture before using leftovers.
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Can I substitute mayonnaise with Greek yogurt?
You can swap mayo for Greek yogurt to lighten the aioli, giving it a tangier and less creamy texture. It’s a tasty alternative for those wanting fewer calories or a dairy-based twist, but note the flavor and texture will be slightly different from traditional aioli.
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Is Dijon mustard necessary in this recipe?
Dijon mustard adds a subtle sharpness and depth to the aioli that rounds out the garlic and lemon flavors. While you can omit it if you don’t have any, the sauce will be less complex, so I recommend including it if possible.
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What’s the best way to serve roasted garlic aioli?
Serve it chilled or at room temperature as a dip for fries, roasted vegetables, or grilled meats, or spread it generously on sandwiches and burgers. It also works beautifully as a topping for baked potatoes or alongside fresh crudités.
Final Thoughts
I absolutely love how this roasted garlic aioli recipe shines with minimal ingredients yet delivers maximum flavor. When I first tried roasting garlic for an aioli, I was blown away by how much smoother and richer it tasted compared to raw garlic versions. Plus, it’s so simple to make that I find myself whipping up a batch whenever I want to add a special touch to any meal. Give it a go — once you taste that creamy, garlicky goodness, you’ll be making this recipe again and again!
Print
Roasted Garlic Aioli Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Roasted Garlic Aioli is a creamy, flavorful sauce made by roasting garlic until tender and mixing it with mayonnaise, lemon juice, and Dijon mustard. Perfect as a dip, spread, or condiment, it offers a rich garlic taste with a subtle tang and can be easily customized with herbs or spices.
Ingredients
Aioli Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- Parsley or chives, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
- Prepare Garlic: Peel away the outer layers of the garlic bulb, leaving the cloves intact. Slice off the top of the bulb to expose the cloves. Place the garlic bulb on a piece of aluminum foil, drizzle the exposed cloves with olive oil, and wrap tightly in foil.
- Roast Garlic: Roast the wrapped garlic bulb in the oven for 30-40 minutes, until the cloves are soft and golden brown.
- Cool and Mash: Remove the garlic from the oven and let cool slightly. Squeeze the soft roasted cloves out of their skins into a small bowl and mash them with a fork until smooth and creamy.
- Mix Aioli: In a separate bowl, combine the mashed roasted garlic, mayonnaise, lemon juice, and Dijon mustard. Stir well until fully blended. Season with salt and pepper to taste, adjusting as needed.
- Garnish and Chill: Garnish the aioli with chopped parsley or chives if desired. Transfer to a serving dish or airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Roast extra garlic cloves along with the ones needed for the aioli. They’re great for spreading on bread or adding to other dishes.
- For a smoother texture, use a food processor or blender to blend the aioli ingredients.
- If the aioli is too thick, thin it out with a bit of water or extra lemon juice.
- The aioli will thicken up a bit more after chilling, so keep this in mind when adjusting its consistency.
- Personalize the flavor by adding extra ingredients like a pinch of smoked paprika or a small amount of honey for a unique twist.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0.3 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 5 mg
