Roasted Garlic Aioli Recipe

I’m sharing a recipe for Creamy Garlic Aioli made with roasted cloves and a surprising pantry twist.

I’m obsessed with how something so simple can feel slightly fancy. Make no mistake, mayonnaise and a handful of roasted garlic cloves are the stars here, but the way they melt together in the jar?

Totally addictive. I call it my Roasted Garlic Aioli Sauce because, well, that name gets to the point, but it sells the surprise of deep, sweet garlic and creamy tang.

You’ll catch yourself spooning it onto sandwiches, fries, even raw veg when no ones watching. It’s not just a spread, it’s a little flavor stunt that makes ordinary things taste like they belong in a restaurant.

Ingredients

• mayonnaise: creamy, high in fat calories, little protein, gives silky richness, dont skimp
• roasted garlic: mellow sweet, adds umami and some fiber, vitamin C, savory depth
• lemon juice: bright acidic tang, vitamin C, cuts richness, adds fresh sour lift
• olive oil: healthy monounsaturated fats, smooth mouthfeel, a subtle fruity note
• Dijon mustard: tangy, tiny protein, helps emulsify, adds sharp savory zip
• smoked paprika or cayenne: a pinch adds smoky or spicy kick, optional
• salt and black pepper: seasons, brings out flavors, no calories, but use moderately
• cold water: thins aioli slightly, helps texture without changing flavor, optional

Ingredient Quantities

• 1 cup mayonnaise (full-fat mayo is best, dont use low-fat if you can)
• 8 to 10 roasted garlic cloves (about 1 head roasted)
• 1 to 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil or neutral oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 teaspoons cold water, optional to thin
• Pinch smoked paprika or cayenne, optional

How to Make this

1. If your garlic isnt roasted yet, do that first: preheat oven to 400°F (200°C), slice the top off a head, drizzle a little oil over the exposed cloves, wrap in foil or put in a small ovenproof dish, roast 35 to 45 minutes until very soft and golden, then cool.

2. Squeeze out 8 to 10 roasted cloves and mash them to a smooth paste with a fork or press, scraping off any papery bits.

3. In a medium bowl combine 1 cup full-fat mayonnaise, the mashed roasted garlic, 1 teaspoon Dijon mustard, and 1 to 2 tablespoons fresh lemon juice (start with 1 tbsp and add more later if you like).

4. Slowly whisk in 2 tablespoons extra-virgin olive oil (or neutral oil for a milder taste) until the mixture is glossy and smooth; or use a food processor/immersion blender and drizzle the oil in while blending for an extra silky aioli.

5. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, mix well.

6. Taste and adjust: add more lemon for brightness, more salt for seasoning, or another garlic clove if you want it bolder.

7. If the aioli is too thick, stir in 1 to 2 teaspoons cold water, a little at a time, until you reach the texture you want.

8. For a smoky or spicy kick add a pinch of smoked paprika or cayenne, stir to combine.

9. Let the aioli chill at least 30 minutes so the flavors marry, longer (1 to 2 hours) is better.

10. Store in an airtight container in the fridge for up to 5 days, bring to room temp for 10 minutes before serving if it’s too stiff.

Equipment Needed

1. Oven or toaster oven, plus a rimmed baking sheet or small ovenproof dish for roasting the garlic (youll need this first)
2. Aluminum foil, to wrap the garlic or cover the dish
3. Cutting board and chef’s knife, to slice the top off the head of garlic
4. Medium mixing bowl, for combining the mayo and other ingredients
5. Fork or garlic press, to mash the roasted cloves into a smooth paste
6. Whisk (or small spatula), to slowly blend in the oil until glossy
7. Measuring spoons and a 1 cup measure, for accurate mayo, lemon, salt etc
8. Food processor or immersion blender, optional but gives an extra silky aioli
9. Airtight container or small jar, for chilling and storing the aioli in the fridge

FAQ

Roasted Garlic Aioli Recipe Substitutions and Variations

• Mayonnaise: swap for full-fat Greek yogurt (keeps tang), sour cream (richer), mashed avocado (healthier, green tint), or vegan mayo if youre dairy-free.
• Roasted garlic cloves: use jarred roasted garlic (same flavor, handy), 1/2–1 tsp garlic paste, 1/4 tsp garlic powder mixed with 1 tsp oil for depth, or 1–2 roasted shallot tablespoons for a milder, sweet note.
• Fresh lemon juice: substitute lime juice 1:1, or use white wine vinegar or apple cider vinegar (start with half the amount and taste), or a splash of sherry vinegar for complexity.
• Dijon mustard: swap for whole-grain mustard (more texture), yellow mustard (milder), 1/4 tsp dry mustard rehydrated with a little water, or omit and add an extra tsp lemon for brightness.

Pro Tips

– Roast it till the cloves are super soft and almost falling apart, not just a little browned. If they get dark and bitter toss those bits, they ruin the mellow roasted flavor. Let them cool a bit so they mash smooth, removing any papery bits.

– Use a neutral oil if you want the garlic to really sing, olive oil will add bitterness unless it’s a very mild extra virgin. For the silkiest texture, blend or whisk the oil in slowly, or blitz the whole thing in an immersion blender.

– Don’t over-salt at first, because salt and acid taste stronger after chilling. Taste again after at least 30 minutes, then tweak lemon and salt. If it tastes flat try a tiny splash more lemon not a lot at once.

– If the aioli is too thick, add cold water 1/4 teaspoon at a time until you like the texture. For an ultra-smooth finish push it through a fine mesh sieve or give it another quick blitz in the processor.