Roasted Garlic Aioli

small silver pot of aioli with fries surrounding it

5 from 6 votes

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!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Dip

Cuisine: Mediterranean

Servings: cup

Calories: 335kcal

Author: Chris Collins

Cost: £1 / $1

Equipment

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

Ingredients

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.

Video

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.

Nutrition