Creamy Roasted Garlic Aioli Sauce: Easy & Flavorful (Print Version)

Make creamy Roasted Garlic Aioli Sauce at home! This easy recipe transforms roasted garlic into a rich, flavorful dip or spread. Perfect for everything.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 whole head of garlic
02 - 1 large egg yolk, room temperature
03 - 1 tsp Dijon mustard
04 - 1 tbsp fresh lemon juice

→ Liquid Gold

05 - 1 cup extra virgin olive oil (light-flavored)

→ Seasonings & Swirls

06 - 1/4 tsp salt (or to taste)
07 - 1/8 tsp freshly ground black pepper (or to taste)
08 - Optional: pinch of paprika for garnish

# Instructions:

01 - First things first, let's get that garlic gorgeous. Preheat your oven to 400°F (200°C). Grab a whole head of garlic, snip off the very top to expose the cloves, and drizzle it with about a tablespoon of olive oil. Wrap it snugly in foil, like a tiny garlic present, and roast it for 35-45 minutes, or until the cloves are super soft and golden brown. I always forget to set a timer, but the smell, oh, the smell! It fills the kitchen with this incredible, sweet aroma. This step is crucial for our Roasted Garlic Aioli Sauce.
02 - Once your roasted garlic is cool enough to handle, squeeze those tender, caramelized cloves out of their papery skins into a small bowl. Mash them up really well with a fork until you have a smooth paste. This is where the magic starts for our Roasted Garlic Aioli Sauce. Don't leave any chunky bits, unless you like a rustic texture, but I prefer mine silky smooth. I once tried to rush this and left big chunks, and it just wasn't the same. Patience here, my friend!
03 - In a medium bowl (or the cup for your immersion blender, which I swear by for this!), whisk together the mashed roasted garlic, egg yolk, Dijon mustard, and lemon juice. Add a pinch of salt and pepper too. Whisk it vigorously until it's all combined and looks a bit like a thick, pale paste. This is the foundation of your future amazing Roasted Garlic Aioli Sauce. It should smell tangy and garlicky already!
04 - Now for the trickiest part, but don't fret! Slowly, *slowly* start drizzling in your olive oil, whisking constantly. If you're using an immersion blender, put it in the bottom of the cup, turn it on, and then slowly lift it as the emulsion forms. The key is a thin, steady stream. If you add it too fast, your Roasted Garlic Aioli Sauce will break, and you'll have a sad, oily mess. I've broken more aiolis than I care to admit, but slow and steady wins the race here!
05 - Keep whisking or blending until all the olive oil is incorporated and your Roasted Garlic Aioli Sauce is thick, creamy, and pale yellow. It should hold its shape on a spoon, like a luscious mayonnaise. You'll feel the resistance as it thickens, and that’s when you know you’re doing it right! It's such a satisfying feeling when it comes together perfectly. Sometimes I get distracted, and it takes a bit longer, but it always gets there.
06 - This is my favorite part! Taste your homemade Roasted Garlic Aioli Sauce. Does it need more salt? A little more pepper? Maybe a tiny squeeze of lemon to brighten it up? Adjust to your liking. Sometimes I add a touch more roasted garlic paste if I want an extra punch. Serve it immediately or pop it in the fridge. It’s glorious either way! The texture should be smooth and velvety, with that unmistakable roasted garlic sweetness.

# Notes:

01 - Always use room temperature ingredients for the best emulsion. I learned that the hard way with a broken aioli!
02 - Store leftover Roasted Garlic Aioli Sauce in an airtight container in the fridge for up to 5 days. It thickens a bit, but a little stir brings it back.
03 - No immersion blender? A whisk works, but your arm will get a workout. I've done it, and my bicep thanked me.
04 - For an extra kick, add a tiny pinch of cayenne pepper to your Roasted Garlic Aioli Sauce. A friend dared me once, and it was a revelation.

# Equipment Needed:

01 - Immersion blender or whisk
02 - small bowl
03 - medium bowl
04 - baking sheet
05 - aluminum foil

# Nutrition (Per Serving):

Calories: 100
Total Fat: 11g
Total Carbohydrate: 1g
Protein: 0g

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