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.
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.
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
- 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
- Slice the tip off a bulb of garlic to expose the cloves.
- Drizzle in a little olive oil and wrap in foil.
- Pop in the oven until soft, sweet and golden.
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.
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)
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!
- 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
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.
Squeeze out the garlic into a bowl with a good pinch of salt and mash with a fork. Allow to cool.
Add your egg yolk and a gentle squeeze of lemon juice. Whisk until smooth.
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.
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.
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!
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.
Looking for more easy and delicious dips? Check out my Sriracha Lime Mayo!