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+ servings
small silver pot of aioli with fries surrounding it
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5 from 6 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Dip
Cuisine: Mediterranean
Servings: 1 cup
Calories: 335kcal
Cost: £1 / $1


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


  • 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!



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.


Calories: 335kcal | Carbohydrates: 1.23g | Protein: 0.64g | Fat: 37.12g | Saturated Fat: 2.951g | Polyunsaturated Fat: 10.354g | Monounsaturated Fat: 23.332g | Trans Fat: 0.144g | Cholesterol: 31mg | Sodium: 6mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.15g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.2mg