Roasted Garlic Aioli

Roasted garlic aioli is so addictive that you will want to put it on just about anything. My family goes crazy for this sauce and they love it as an alternative to mayo but also as a dip for fries or veggies. Believe me, it goes way above and beyond regular old mayonnaise!

What is aioli?

Traditional aioli sauce is made by emulsifying raw eggs, olive oil, salt, garlic and a bit of lemon juice. To keep this recipe super simple, we’re skipping the task of emulsification and just using mayonnaise as the base. With this recipe, there’s no need to use eggs and, once the garlic is roasted, you’ll just need to stir all of the ingredients together.

After trying roasted garlic aioli, you may give up plain mayonnaise for good! Plus, it’s so easy to make and have on hand whenever you need it.

Ingredients

With just six simple ingredients, you can keep this condiment on hand and pair it with just about everything! Here’s everything you’ll need:

• Garlic. This recipe calls for a full head of garlic for plenty of garlicky flavor!
• Olive oil. A bit of olive oil is used for cooking the garlic and some is also needed to achieve the perfect saucy consistency. 
• Mayonnaise. The foundation of the sauce is mayo. Choose your favorite, whether it’s low fat, Dukes or whatever. However, I’d stay away from Miracle Whip which is really not mayo at all.
• Lemon juice. You’ll love the tangy brightness that a bit of freshly squeezed lemon juice adds to your sauce.
• Black pepper. For just a bit of seasoning.
• Worcestershire sauce. Gives the sauce a complex umami (savory) flavor.
• Cayenne pepper. Optional to add just a touch of heat.

Recipe instructions 

Full, printable instructions can be found in the recipe card at the bottom of the post.

1. Prep. Preheat the oven to 400 degrees F. Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the heads in foil.
2. Roast. Place the foil directly into the oven or place it on a baking tray and put in the oven. Cook for 55-65 minutes or until very soft and browned on the top. Let cool to the touch.
3. Make the sauce. Squeeze the garlic out of the skin. Discard skin and place the garlic into a medium bowl. Mix in the remaining ingredients until creamy and very few chunks of garlic are visible.
4. Serve. ENJOY the aioli with everything from crab cakes to a veggie sandwich!

Variations

Aioli is very easy to customize! Here are some options:

• Make vegan. To make this sauce vegan, simply use vegan mayo and vegan Worcestershire sauce.
• Spicy. To add a little kick of spice to this recipe, stir in a pinch of cayenne pepper.
• Light. For a lighter version of aioli, simply replace the regular mayo with light mayo or even fat free mayo. The taste will be slightly different, but if you’re used to the lighter versions, you won’t even notice.

Ways to use this sauce

There are so many different ways to serve aioli, and they all happen to be super delicious and addicting! Here’s some options we love:

• Sandwich or burger spread
• Use as a tangy dipping sauce for roasted or raw vegetables
• As a fry sauce with your favorite French fries or sweet potato fries
• Pair with fish, chicken or steak

Storage

Store leftovers in an airtight container in the fridge for up to a week. I do not recommend freezing.