Roasted Garlic Aioli

Homemade Aioli couldn’t be more simple to make and this roasted garlic version is no exception. Prepare to never get store bought aioli again!

No but seriously, when I say this is the best aioli recipe you’ll ever taste, I truly mean it. Smooth and creamy with a gorgeous sweet punch from the roasted garlic. Forget the fries, I’d dunk my face into that bowl/already have/prob do it again.

Aioli

First things first, let’s blow away some aioli cobwebs that might be lurking around…

What is Aioli?

Aioli is a Mediterranean dip traditionally made by forming an emulsion of garlic and olive oil.

What is the difference between Mayo and Aioli? 

Traditionally Aioli is made up purely of crushed garlic, olive oil and salt. Mayonnaise is absent of garlic and often uses an emulsifier such as egg yolk. It also commonly includes ingredients such as dijon mustard, lemon juice and white pepper.

The modern-day Aioli

In recent times Aioli has dispersed into many different forms and is more commonly just sold as garlic or flavoured variety of mayonnaise.

You’re more confused than before right!? Okay good. Pass the french fries and let’s continue.

Roasted Garlic Aioli

Now, whether it’s garlic mayo or aioli, typically you would use raw garlic. However, I do find sometimes raw garlic can be a little harsh. It kind of limits what you can pair the sauce with without it completely overpowering the dish. So, to counteract that we’re going to roast the garlic.

Why roast the garlic?

By roasting the garlic you caramelize it and turn it sweet and nutty. It also completely softens the garlic, meaning it blends into the aioli much easier. By roasting the garlic you get the awesome garlic flavour, without the pungency and gritty texture.

Process shots: add bulb of garlic to chopping board (photo 1), slice off tip to expose cloves (photo 2), add to foil (photo 3), drizzle with oil (photo 4), tightly wrap (photo 5), roast until soft, golden and caramelized (photo 6).

Making Aioli

I have actually made a traditional aioli before, just good old olive oil and salt. But for me, it was just way too bitter. I am all for keeping things classic, but I’m even more for putting a modern twist on things if it enhances the flavour. Aioli traditionalists look away…

Garlic Aioli Ingredients

• Garlic – As discussed.
• Oil – I prefer a neutral flavoured oil like sunflower/vegetable oil
• Egg Yolk – Helps bind everything together.
• Lemon Juice – Cuts through the richness of the sauce.
• White Wine Vinegar – Same as above, just adds a slightly different flavour dynamic. Can sub more lemon juice.
• Dijon Mustard – Adds a gentle background flavour.
• Salt – For seasoning and to smooth out the roast garlic.

When it comes to making Aioli, it’s all about creating an emulsion. An emulsion is essentially the result of mixing two liquids that are not soluble. For example, if you poured balsamic vinegar into a glass of oil, they separate and stay that way. An emulsion would be if the two mixed.

In the context of Aioli, it is when you crush garlic cloves into liquid form and slowly introduce oil to create a creamy sauce. Here I also add an egg yolk to help things along.

Tips for making the best Aioli

• Slowly & Steady – it is so so so important to start introducing the oil into the yolk as slowly as possible. Start drip by drip and slowly start creating a stream.
• Salt & Garlic – Whether you roast the garlic or start with it raw, make sure you crush it with salt to create a smooth paste. This will result in a lump-free aioli and make it easier to start the emulsification process.
• Water & Lemon Juice – Adding more oil will actually thicken the aioli further, so if you’re looking to thin it back out have some lemon juice and a tbsp of water at the ready to do so.

Process shots: mash together roasted garlic and salt (photo 1), add egg yolk, mustard, vinegar and lemon juice (photo 2), whisk to combine (photo 3), add folded towel or cloth underneath bowl (photo 4), gradually whisk in oil until thick and creamy (photos 5&6).

Serving Aioli

Once complete, serve up right away or tightly store in the fridge until needed! I find it lasts 3-5days tightly stored in the fridge, longer at your discretion. I love slathering this on sandwiches or using it as Dip for things such as Fries, Wedges and Pizza!

Alrighty, let’s tuck into the full recipe for this roasted garlic aioli shall we?!

How to make Roasted Garlic Aioli (Full Recipe & Video)

Roasted Garlic Aioli

Homemade Aioli couldn't be more simple to make and this roasted garlic version is no exception. Prepare to never get store bought aioli again!

5 from 6 votes

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Servings (click & slide): 1 cup

Course: Appetizer / Dip

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Calories per serving: 335kcal

Author: Chris Collins

Cost per serving: £1 / $1

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Equipment:

• Sharp Knife & Chopping Board
• Small Mixing Bowl
• Cloth or Tea Towel
• Whisk
• Jug
• Foil

Ingredients (check list):

• ▢ 1 small bulb of Garlic
• ▢ 1 cup / 250ml Oil (see notes)
• ▢ 1 large fresh Egg Yolk
• ▢ 1 tsp Dijon Mustard
• ▢ 1/2 tsp Lemon Juice
• ▢ 1/2 tsp White Wine Vinegar (or sub more lemon juice)
• ▢ Salt to taste

Instructions:

• Slice the tip off the bulb of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180C/350F for 45-60mins, or until deep golden and completely soft throughout.
• Squeeze out the garlic into a small mixing bowl with a good pinch of salt. Use a whisk or mash with a fork to smooth out any lumps. Allow to cool.
• Add in the egg yolk, alongside vinegar, lemon juice and mustard. Whisk until smooth.
• Grab a towel and fold it into a circle (see video). Place your bowl on top - this will stabilise the bowl and allow you to whisk/pour at the same time. 
• Drip by drip, begin pouring in your oil, ensuring you continually whisk. It's essential you start with tiny amounts to keep it from splitting. Ensure you whisk very vigorously throughout the whole process.
• Very gradually increase to a gentle stream and keep whisking until your desired texture. Around 3/4 - 1 cup should hit the spot.

Quick 1 min demo!

Notes:

a) Olive Oil - Traditionally aioli is made with olive oil, however I personally find it way too bitter. My preference is to use a neutral flavoured oil such as canola or rapeseed. If you are adamant you want to use olive oil, I'd recommend using a light extra virgin olive oil and having a neutral oil on hand to balance it out if needed. Oils I have personally used include Rapeseed, Canola, Vegetable and Sunflower Oil.

b) Consistency -  You most likely won't need the whole cup of oil so don't feel like you have to use it. Adding more oil will actually thicken the aioli. If you've gone past your desired thickness then thin out with lemon juice and/or water a tiny drop at a time.

c) Roasting Garlic - Timing will depend on the age and size of garlic. You'll struggle to burn the garlic, especially at 180C/350F, but just be vigilant after 45mins. The longer you roast, the deeper golden it turns and arguably the more sweeter the garlic will be. Check out my Roasted Garlic Tutorial for more in-depth info!

d) Calories - based on using 1 cup of Rapeseed Oil and shared between 6 people.

Your Private Notes:

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Nutrition:

Nutrition Facts

Roasted Garlic Aioli

Amount Per Serving

Calories 335 Calories from Fat 334

% Daily Value*

Fat 37.12g57%

Saturated Fat 2.951g15%

Trans Fat 0.144g

Polyunsaturated Fat 10.354g

Monounsaturated Fat 23.332g

Cholesterol 31mg10%

Sodium 6mg0%

Potassium 18mg1%

Carbohydrates 1.23g0%

Fiber 0.1g0%

Sugar 0.15g0%

Protein 0.64g1%

Vitamin A 100IU2%

Vitamin C 2.5mg3%

Calcium 10mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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