Roasted Garlic Aioli
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Get ready to elevate your sauce game with my Roasted Garlic Aioli! It’s a creamy, garlic-packed concoction that’s perfect for transforming any ordinary meal into a gourmet experience.
Easy Roasted Garlic Aioli
I’m telling you, my Roasted Garlic Aioli is a little jar of wonders. It’s a creamy blend of roasted garlic’s sweet, caramelized notes with the tangy zing of lemon, all rounded off with a subtle kick of Dijon mustard. Just a spoonful can transform your sandwiches, veggies, or grilled meats from everyday to extraordinary – it’s my secret weapon in the kitchen, and it’s about to become yours too!
Pro Tip
The secret to making this Roasted Garlic Aioli truly spectacular: is all in the garlic roast. You want to hit that perfect caramelization – soft, golden, but not even a hint of burn. Keep an eagle eye on it after 30 minutes; that’s when the magic happens.
Ingredients You’ll Need
- Garlic: You definitely want a fresh garlic bulb here, garlic powder won’t work.
- Olive Oil: A little bit to drizzle over the garlic while roasting. You can substitute it with avocado oil if you prefer.
- Mayonnaise: It’s the creamy base of our aioli. If you’re feeling adventurous, homemade mayonnaise can be a game-changer here.
- Lemon Juice: Adds a fresh, citrusy zing.
- Dijon Mustard: It gives a subtle depth and tanginess. If you don’t have Dijon, a bit of regular mustard will do.
- Salt and Pepper: These are for seasoning. I always say, adjust to your taste!
- Parsley or Chives: These are optional for garnish. They add a pop of color and a fresh taste. You can skip them or use any fresh herb you like.
Begin by preheating your oven to 400°F (200°C). Take a whole head of garlic and peel away the outer layers, leaving the cloves still snug in their skins. With a sharp knife, cut off the top of the head, exposing the individual cloves.
Place your prepped garlic head on a piece of aluminum foil. Drizzle it with olive oil, then wrap it up in the foil. Pop it in the oven and let it roast for about 30-40 minutes. You’re looking for the cloves to be soft and golden. Once roasted, take the garlic out of the oven and let it cool just enough to handle.
Gently squeeze the bottom of each clove to push out the roasted goodness into a small bowl. Mash them into a creamy paste. Add the mayonnaise, lemon juice, and Dijon mustard to the bowl. Stir until they are thoroughly combined and the aioli looks uniform. Finally, season your aioli with salt and pepper. Taste it as you go – the key to a perfect aioli is in the seasoning.
Serve With
Whether you’re spreading it on sandwiches, using it as a dip, or drizzling it over grilled veggies, this roasted garlic aioli adds a rich, garlicky kick to whatever it touches. Here are some fantastic ideas for what to serve it with:
Air Fryer French Fries
Easy Baked Salmon
Crab Cake Sliders with Coleslaw
Zucchini Fritters
Frequently Asked Questions
Can I make this aioli ahead of time?
Absolutely! In fact, I recommend making it a bit in advance. This allows the flavors to meld together beautifully. Just store it in an airtight container in the fridge, and it should stay fresh for up to a week.
Is this aioli gluten-free?
Yes, this aioli is naturally gluten-free! Just make sure that all your individual ingredients, especially the mayonnaise and mustard, are labeled as gluten-free to be safe.
Is there a way to make this aioli lighter?
Yes, you can lighten it up! Try using half the amount of mayonnaise and substituting the other half with Greek yogurt. This tweak will give you a lighter, slightly tangier aioli without compromising too much on the texture or flavor.
More Dips And Dressings
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Roasted Garlic 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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel away the outer layers of the garlic bulb, leaving the cloves intact. Using a sharp knife, 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, then wrap the bulb tightly in the foil.
- Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are soft and golden brown.
- Once roasted, remove the garlic from the oven and let it cool slightly. Squeeze the roasted cloves out of their skins into a small bowl.
- Mash the roasted garlic cloves with a fork until smooth and creamy.
- In a separate bowl, combine the mashed roasted garlic, mayonnaise, lemon juice, and Dijon mustard. Stir until well blended. Season the aioli with salt and pepper to taste. Adjust the seasoning as needed.
- If desired, garnish the aioli with chopped fresh herbs such as parsley or chives for added flavor and color.
- Transfer the aioli to a serving dish or airtight container. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
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! Feel free to add extra ingredients like a pinch of smoked paprika or a small amount of honey for a unique twist.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
