Roasted Garlic Aioli
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- Serves: 4–6 People
- Prep Time: 10MIN
- Cooking Time: 40 MIN
- Calories:
- Skill Level: 8
Roasted garlic aioli is a rich and creamy sauce made with slow-roasted garlic blended into a smooth base. Roasting garlic transforms its sharp flavor into a sweet, mellow, and slightly caramelized taste. This version of aioli is perfect for those who prefer a softer garlic flavor while still enjoying its depth. It’s ideal for dipping, spreading, or adding to sandwiches and roasted dishes.
Ingredients | Diet
- 1 whole garlic bulb
- ½ cup olive oil (divided)
- 1 egg yolk (or 2 tablespoons mayonnaise for shortcut)
- 1 tablespoon lemon juice
- Salt to taste
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes (for roasting garlic)
- Total Time: 45–50 minutes
- Servings: 4–6
- Course: Sauce / Condiment
- Cuisine: Mediterranean
Recipe Summary
Cooking Method
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic bulb and drizzle with olive oil.
- Wrap in foil and roast for 35–40 minutes until soft.
- Let garlic cool, then squeeze out the cloves.
- Mash roasted garlic into a paste.
- In a bowl, whisk egg yolk and garlic paste together.
- Slowly drizzle in olive oil while whisking continuously.
- Add lemon juice and salt, then mix until smooth and creamy.
- Chill before serving.
- Roast garlic until fully soft for best texture
- Use mayonnaise for a quicker version
- Add oil slowly to avoid splitting
- Add herbs like rosemary or thyme
- Mix in black pepper or chili flakes
- Use garlic + lime juice for a different twist
- Blend for ultra-smooth texture
- Fries or wedges
- Roasted vegetables
- Burgers and sandwiches
- Grilled chicken or seafood
- Garlic appetizers
Instructions
Cooking Tips
Variations
What to Serve with Roasted Garlic Aioli
Storage
Store in an airtight container in the refrigerator for up to 3–4 days.
Reheating
Do not reheat. Serve chilled or at room temperature.
Frequently Asked Questions
Is roasted garlic milder than raw garlic?
Yes, roasting makes garlic sweet and less sharp.
Can I use mayonnaise instead of egg yolk?
Yes, it’s a quick and easy alternative.
Can I freeze aioli?
Not recommended, as texture may change.
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