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! – Hungry now?  Jump to Recipe

No but seriously, when I say this 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.

Homemade Roasted Garlic Aioli served with fries

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 from 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 a garlic or flavoured variety of mayonnaise.

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

Fries and Roasted Garlic Aioli dipping in

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…

Roasted Garlic Aioli Ingredients

  • Garlic
  • Oil
  • Egg Yolk
  • Lemon Juice
  • Dijon Mustard
  • Salt & Black Pepper

By roasting the garlic you create a gorgeous caramelization. I find that raw garlic is sometimes too pungent for a sauce, especially when mixed with olive oil.

Plus roasting garlic is just way too easy to not do.

How to roast garlic

  1. Slice the tip off a bulb of garlic to expose the cloves.
  2. Drizzle in a little olive oil and wrap in foil.
  3. Pop in the oven until soft, sweet and golden.

Simple right?

How to make Roasted Garlic Aioli - step by step

When it comes to making Aioli, it’s all about creating an emulsion.

In real dummy terms 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 a garlic cloves into liquid form and slowly introduce olive oil to create a creamy sauce.

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.

BLT Sandwich with Roasted Garlic Aioli and french fries

Roasted garlic aioli is perfect for pizza, sandwiches, fries and even plonked on top of a steak. Give this recipe a go and never look back!

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

5 from 6 votes
Homemade Roasted Garlic Aioli served with fries
Roasted Garlic Aioli
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

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!

Course: Appetizer, Dip
Cuisine: Mediterranean
Keyword: Roasted Garlic Aioli
Servings: 1 cup
Calories: 335 kcal
Author: Chris
Ingredients
  • 1 small bulb of Garlic
  • 1 cup / 250ml Oil (see notes)
  • 1 Egg Yolk
  • 1/2 Lemon, or to taste
  • 1/2 tsp Dijon Mustard (optional)
  • Salt & Black Pepper
Method
  1. Slice the tip off bulb of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180c/350f for 45mins or until golden and completely soft throughout.

  2. Squeeze out the garlic into a bowl with a good pinch of salt and mash with a fork. Allow to cool.

  3. Add your egg yolk and a gentle squeeze of lemon juice. Whisk until smooth.

  4. Grab a towel and fold into a circle (see video). Place your bowl on top - this will stabilise the bowl and allow you whisk/pour at the same time. 

  5. 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.

  6. Gradually increase to a gentle stream and keep whisking until your desired texture. Add mustard and check for seasoning. Store in the fridge or eat right away!

Watch how to make it!

Recipe 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 have a neutral oil on hand to balance it out if needed. Oils I have personally used include Rapeseed, Canola 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 a splash of water.

 

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. 

 

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

Nutrition Facts
Roasted Garlic Aioli
Amount Per Serving
Calories 335 Calories from Fat 334
% Daily Value*
Total Fat 37.12g 57%
Saturated Fat 2.951g 15%
Trans Fat 0.144g
Polyunsaturated Fat 10.354g
Monounsaturated Fat 23.332g
Cholesterol 31mg 10%
Sodium 6mg 0%
Potassium 18mg 1%
Total Carbohydrates 1.23g 0%
Dietary Fiber 0.1g 0%
Sugars 0.15g
Protein 0.64g 1%
Vitamin A 2%
Vitamin C 3%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more easy and delicious dips? Check out my Sriracha Lime Mayo!

Sriracha Lime Mayo with potato wedges dipping in

If you loved this Aioli Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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! #aioli #garlic #dip | www.dontgobaconmyheart.co.uk

Newsletter

You Might Also Like

12 Comments

  • Reply
    Lauren Vavala @ DeliciousLittleBites
    August 29, 2018 at 11:06 pm

    I loooooove aioli….every single variety lol. I haven’t tried making it using egg myself, but will definitely give this a try!

    • Reply
      Chris
      August 30, 2018 at 3:44 pm

      Isn’t aioli just the freaking best!?

  • Reply
    Lisa Bryan
    August 30, 2018 at 1:37 am

    You can’t go wrong with a good garlic aioli. It’s fab with so many things, but of course fries! Will have to give your recipe a try.

    • Reply
      Chris
      August 30, 2018 at 3:44 pm

      Thanks Lisa! Enjoy 🙂

  • Reply
    Sondria
    August 30, 2018 at 2:49 am

    This sounds great. I want to put this on a hot roast beef sandwich. Yum.

    • Reply
      Chris
      August 30, 2018 at 3:45 pm

      Omg now all I can think about is a hot roast beef sandwich!!

  • Reply
    Shashi at SavorySpin
    August 30, 2018 at 3:00 am

    I haven’t ever made my own aioli – yours looks so darn creamy – I’m printing it to try soon! Thank you!

    • Reply
      Chris
      August 30, 2018 at 3:46 pm

      Oh awesome! Enjoy!!

  • Reply
    Jessica Levinson
    August 30, 2018 at 4:21 am

    Love how easy this is to make at home! Such a creamy and delicious aioli! Definitely a must make!

    • Reply
      Chris
      August 30, 2018 at 3:49 pm

      it’s so easy right!? You gotta try it 🙂

  • Reply
    gaby
    October 16, 2018 at 6:47 pm

    Hi! How long does it last in the fridge? I made mayo once and it didn’t last more than a couple of days . It started smelling funny… thanks

    • Reply
      Chris
      October 16, 2018 at 7:17 pm

      Hi Gaby! It’s difficult to say because of the raw egg.. In theory the lemon juice & salt should keep it until the use-by-date of the egg. Personally I’ve never had a problem with it before a week, but please use your own discretion! 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.