Delicious Dips/ Garlic

Roasted Garlic Aioli

August 29, 2018 (Last Updated: June 28, 2020) by Chris Collins

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 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.

small silver pot of aioli with fries surrounding it

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.

dipping french fry into small pot of aioli surrounded by fries

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 - 4 step by step photos

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!

BLT Sandwich with Roasted Garlic Aioli and french fries

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

small silver pot of aioli with fries surrounding it

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
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 335kcal
Cost per serving: £1 / $1


  • Small Mixing Bowl
  • Cloth
  • Whisk
  • Jug
  • Foil

Ingredients (check list):

  • 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, to taste


  • 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. Ensure you whisk very vigorously throughout the whole process.
  • Very 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!

Quick 1 min demo!


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.

Your Private Notes:


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.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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!





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Recipe Rating


  • Reply
    Michelle Perl
    October 18, 2021 at 8:51 pm

    Have you tried this with using truffle oil? if so, how much would you recommend? Thank you!

    • Reply
      Chris Collins
      October 26, 2021 at 5:09 pm

      Truffle oil might be a little strong, especially alongside the garlic. I’d use mostly neutral flavoured oil until the aioli has nearly formed, then add in the truffle oil a small drizzle at a time until the aioli has formed/it gives you enough flavour. Much easier to add in more than take it out!

  • Reply
    February 17, 2020 at 2:22 am

    Using raw egg yolk, is there any issues with salamonili?

    • Reply
      Chris Collins
      February 19, 2020 at 10:41 am

      The risks of using raw eggs are low, but there is a very slightly heightened risk of them carrying Salmonella. My instinct is also that the acidity from the lemon juice and slight friction from the whisk ever-so-slightly ‘cook’ the egg as well, lowering the risk even more. However, it is ultimately a personal choice. If you if you are at all concerned then I recommend using pasteurized eggs. Also get as fresh eggs as possible and use right away or store correctly.

  • Reply
    October 16, 2018 at 6:47 pm

    5 stars
    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
      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! 🙂

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

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

    • Reply
      August 30, 2018 at 3:49 pm

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

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

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

    • Reply
      August 30, 2018 at 3:46 pm

      Oh awesome! Enjoy!!

  • Reply
    August 30, 2018 at 2:49 am

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

    • Reply
      August 30, 2018 at 3:45 pm

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

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

    5 stars
    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
      August 30, 2018 at 3:44 pm

      Thanks Lisa! Enjoy 🙂

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

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

    • Reply
      August 30, 2018 at 3:44 pm

      Isn’t aioli just the freaking best!?