Roasted Garlic Aioli Recipe

If you’ve ever wanted to take a simple condiment to the next level, this Roasted Garlic Aioli Recipe is hands-down one of my favorites to whip up. It’s creamy, packed with deep roasted garlic flavor, and surprisingly easy to make. Whether you’re dressing up fries, jazzing up sandwiches, or adding a special touch to grilled veggies, you’ll find this aioli a game changer. I absolutely love how it turns out every time—rich but balanced—and I just know you’ll feel the same once you try it.

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Ingredients You’ll Need

These ingredients come together in such a straightforward way, but each one has a role that really makes this roasted garlic aioli sing. Plus, I’ll share a few tips on picking the best ingredients to get that perfect silky texture and bold flavor.

• Garlic: Use a fresh head with plump cloves for roasting—it’s the star of the show!
• Olive Oil: A good quality olive oil adds richness and helps the garlic caramelize beautifully.
• Mayonnaise: This is the creamy base that balances the roasted garlic’s intensity; I prefer a good-quality mayo for best flavor.
• Lemon Juice: Adds brightness and cuts the richness—freshly squeezed if possible.
• Dijon Mustard: A tiny kick that deepens the aioli’s flavor complexity without overpowering it.
• Salt and Pepper: Simple seasoning to enhance all the flavors.
• Parsley or Chives: Fresh herbs add a lovely pop of color and subtle freshness at the end.

Variations

I love that this roasted garlic aioli recipe has room for you to make it your own. Sometimes I like to switch things up depending on what I’m serving it with or just what I’m in the mood for. Don’t hesitate to play with it!

• Smoky Aioli: I add a pinch of smoked paprika—this adds a subtle smoky vibe that’s incredible with grilled meats or roasted veggies.
• Herb-Infused: Sometimes I stir in a handful of fresh basil or tarragon for a bright, herbal twist that’s perfect for summer sandwiches.
• Spicy Kick: Adding a dash of cayenne or hot sauce brings heat and liveliness; perfect if you like a little fire in your condiments.
• Vegan Version: Swap the mayo for a vegan mayo and you’re good to go without missing out on that creamy texture.

How to Make Roasted Garlic Aioli Recipe

Step 1: Roast the Garlic to Perfection

First things first, preheat your oven to 400°F (200°C). Peel away the outer layers of the garlic bulb carefully but leave the cloves intact—the bulb is like a little package. Slice off the top just enough to expose the tops of the garlic cloves. Drizzle the exposed cloves with olive oil, pop the bulb onto a foil sheet, and wrap it tight. The magic happens during roasting, so leave it in the oven for about 30-40 minutes until the garlic cloves are soft, golden, and smell incredible. You’ll know they’re ready because they’ll be tender enough to mash easily.

Step 2: Mash and Mix Your Aioli Base

Once the garlic has cooled enough to handle, squeeze the roasted cloves right out of their skins into a small bowl. I like to mash them really well with a fork to get that silky, spreadable texture. Next, combine your mashed garlic with the mayo, lemon juice, and Dijon mustard. Stir everything together until it’s smooth and creamy. Don’t forget to season it well with salt and pepper, taste, and tweak to your liking. If you’re feeling fancy or want a perfectly smooth finish, you can blitz this mixture in a food processor, which I sometimes do when I’m making a big batch.

Step 3: Chill and Garnish

Transfer your aioli to a serving dish or an airtight container and pop it in the fridge for at least 30 minutes. This step is key because it lets the flavors blend and mellow beautifully. When you’re ready to serve, sprinkle chopped parsley or chives on top. The fresh herbs add not just color but a subtle herbal lift that brightens the whole thing.

How to Serve Roasted Garlic Aioli Recipe

Garnishes

I like to keep it simple and fresh—chopped parsley or chives always do the trick. Sometimes, I add a little lemon zest if I want an extra pop. It really livens up the creamy base and makes your aioli feel extra special and inviting on the plate.

Side Dishes

This roasted garlic aioli pairs amazingly with crispy fries (homemade or store-bought), grilled chicken, roasted vegetables, or even as a sandwich spread. One of my favorite combos is roasted cauliflower dipped in this aioli—my family literally goes crazy for it every time.

Creative Ways to Present

For a party, I like scooping the aioli into small mini ramekins and arranging them on a platter with colorful crudités and roasted potatoes on the side. You can also drizzle a little extra virgin olive oil over the top and sprinkle with smoked paprika or chili flakes for a beautiful, tantalizing finish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover aioli in an airtight container in the fridge, and it usually lasts about 4-5 days. Because it thickens after chilling, sometimes I give it a quick stir and add a tiny splash of water or lemon juice before serving again to freshen it up.

Freezing

I haven’t personally frozen this aioli often because it’s so quick and easy to make fresh, but if you do freeze it, make sure to thaw it slowly in the fridge and check the texture. Sometimes emulsified sauces can separate a bit during freezing, so give it a good stir or re-blend if needed.

Reheating

This aioli is best served cold or at room temperature, so I usually take it out of the fridge about 15 minutes before serving. That way, the flavors open up nicely without needing any heat, which can break down the mayo and change the texture.

FAQs

Final Thoughts

This Roasted Garlic Aioli Recipe is one that’s become a staple in my kitchen—it’s easy enough for weeknights but tasty enough for entertaining. The way the roasted garlic mellows into creamy mayo with a hint of brightness just gets me every single time. I truly believe you don’t have to be a fancy chef to make condiments that taste restaurant-quality, and this recipe proves it. Trust me, once you make it, you’ll find yourself looking for excuses to use it. Give it a try and let me know how it turns out—you might just discover your new favorite sauce!

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