Roasted Garlic Aioli: Simple & Creamy (Print Version)

Ridiculously Easy Roasted Garlic Aioli Sauce transforms any dish. Learn how to make this creamy, flavorful sauce with simple steps.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base & Flavor

01 - 1 head garlic, whole
02 - 1 large egg yolk
03 - 1 tbsp Dijon mustard

→ The Liquid Gold

04 - 1 cup neutral oil (like grapeseed, canola, or light sunflower oil)
05 - 1 tbsp olive oil (for roasting garlic)

→ Seasoning & Zest

06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp black pepper (or to taste)

# Instructions:

01 - Okay, first things first, get that garlic roasting! Take a whole head of garlic, slice off the very top to expose the cloves, drizzle with a tiny bit of olive oil, wrap it in foil, and pop it in the oven at 400°F (200°C) for about 30-40 minutes. It should be super soft and fragrant. The kitchen smells amazing during this step, honestly. I usually roast a few heads at once for later use.
02 - This is where I made my "oops" mistake before. Once roasted, let that garlic cool completely. I mean, completely. If you try to blend it warm, your aioli might separate, and nobody wants that. Squeeze the soft cloves out of their skins into a small bowl. Sometimes a few escape, but that's just kitchen life, right?
03 - In a food processor or a tall container for an immersion blender, combine your cooled roasted garlic, egg yolk, Dijon mustard, lemon juice, salt, and pepper. Give it a good pulse until everything is well combined and the garlic is completely mashed into a paste. It should look a little thick and creamy already.
04 - This is the critical part, the moment of truth for your aioli. With the food processor running on low, or the immersion blender going, slowly, slowly drizzle in the neutral oil in a very thin stream. Like, painfully slow at first. This is how you create that beautiful emulsion. If you add it too fast, it'll break, and you'll have an oily mess – trust me, I've been there!
05 - As you continue to slowly add the oil, you'll see the mixture transform. It'll get thicker, paler, and wonderfully creamy. It's kind of mesmerizing, honestly. Once all the oil is incorporated, your aioli should be thick, smooth, and spreadable. If it's too thick for your liking, you can add a tiny splash of warm water, a teaspoon at a time, to thin it out slightly.
06 - Now for the fun part: taste it! Does it need more salt? A pinch more pepper? Perhaps another squeeze of lemon for brightness? This is your aioli, so make it perfect for *you*. Sometimes I add a tiny bit of smoked paprika for an extra layer of flavor. Transfer it to an airtight container and refrigerate. It’s ready to impress!

# Notes:

01 - Always let the roasted garlic cool completely; warm garlic can cause the aioli to separate, I learned that the hard way.
02 - Store in an airtight container in the fridge for up to 5-7 days for best results, don't freeze it, trust me.
03 - If you don't have Dijon, a good quality stone-ground mustard can work, but Dijon's creaminess is special.
04 - Serve this aioli with crispy fries or a juicy burger for an instant upgrade, it's my favorite pairing!

# Equipment Needed:

01 - Food processor or immersion blender
02 - baking sheet
03 - aluminum foil
04 - small bowl
05 - airtight container

# Nutrition (Per Serving):

Calories: 100
Total Fat: 11g
Total Carbohydrate: 1g
Protein: 0.5g

Back