Roasted Garlic Aioli

Perfect for salads, sandwiches, or veggies, you cannot beat the taste of homemade Roasted Garlic Aioli; it’s easy too!

While there are cultures that have been making garlic aioli as a staple condiment for a long time, that original recipe has gone through quite a transformation, literally. Originally a mixture of simply olive oil that had been emulsified with mashed garlic and salt using a mortar and pestle. Egg? Absolutely not! Certainly not the lemon I love either so I’ve mixed some of the old with new and we loved this Roasted Garlic Aioli.

Things change and today an egg yolk is often added to aid in the emulsification (blending) of those ingredients as the original recipe was very prone to break, where the suspension has separated and you’re left with something less desirable; a separated and oily mess!

It is simply a fancy homemade mayonnaise with egg, olive oil, garlic, and often some additional favors. How fast forward did I move to make this version though? I bought the mayo!

I typically enjoy going the whole homemade part on almost everything, but I drew the line when I made Roasted Garlic Aioli and with good reason. I like to make a large batch and have it last for a bit. If I were to make it from scratch with raw eggs, it lessens the shelf life in the fridge considerably and I would have to either slather it on everything in a few days or pitch some, neither are really necessary.

Plus, I know I have readers and neighbors that would prefer a safer version, eschewing raw eggs in anything, so purchased mayo it is. I personally prefer using a mayonnaise that uses olive oil in the making; the flavor is more similar to the made from scratch version and the result in the Roasted Garlic Aioli is perfect.

Today there are so many versions of aioli, heck just roasting the garlic makes for a ‘new’ version, but kick yours up a notch too if you have the inclination. I like to add a dash or two of hot sauce sometimes so try the same, or paprika, or even roast some shallots with your garlic and you’ll have Roasted Garlic and Shallots Aioli.

This recipe is a step above the standard because I did roast the garlic; there is something magical about garlic that has been roasted. The flavor intensifies while at the same time there is a sweetness that develops and any harshness disappears.

I will roast several heads at once and freeze the results in the fridge so that I have some available at all times; yes I might be a slight bit addicted!

I’ve previously posted how to roast garlic, either in the oven or in your Instant Pot (so easy!). That’s the only time consuming part of this recipe and the Instant Pot can cut the time dramatically. Is it quite like oven roasting? Not exactly but even without the last step of broiling it to brown a bit, the flavor is great and something I’m doing with regularity because it’s so quick.

There’s also a bit of mustard (I like a combination of Dijon and whole grain mustard) and a smidgeon of Worcestershire Sauce; all nice with the bit of lemon but it’s the garlic that still remains front and center; so delicious, you simply have to try this!

I made this Roasted Garlic Aioli as part of a series I’m publishing. I’ve already done these Caramelized Onions in the Instant Pot, yes you read that right…an AMAZING discovery, all leading to a main course Avalon Veggie Burger (some bacon in the onions that are optional for vegetarians). That will publish this week on Tuesday; if you’re signed up for my feed, you’ll get a notification when that post is published.

I had the Avalon Burger at Ted’s Montana Grill last year and I challenged myself to turn it into a leaner version of the original. Not low-fat mind you but minus the bun, meat, and a second cheese, definitely a lot less calories…coming soon!

It’s a terrific almost vegetarian burger (omit the bacon in the onions and it’s a true veggie burger). I eat beef but I’m trying to limit it and a delicious veggie burger helps!

My Favorite Condiments

• Homemade Guinness Irish Stout Ketchup
• Creamy Cilantro Dressing
• Apple Poppyseed Coleslaw with Honey Mustard Dressing
• Coleslaw with Warm Bacon Dressing

Homemade Condiments from Friends

PIN IT! ‘Homemade Roasted Garlic Aioli’

Homemade Roasted Garlic Aioli

Barb

An easy homemade version of Roasted Garlic Aioli that starts with an Olive Oil Mayonnaise and includes roasted garlic, lemon and Dijon mustard. Perfect for salads, sandwiches or drizzled on your favorite veggies or French fries.

4.67 from 50 or more votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salads, Dressings, Marinades and Sauces

Cuisine American

Servings 16 Servings

Calories 104 kcal

Ingredients

  

1x2x3x

• 3 heads Roasted Garlic see notes for link to recipe making them in oven or Instant Pot
• 1 cup mayonnaise I like to use a brand that has olive oil in it.
• 1 teaspoon whole grain mustard
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire Sauce
• ⅛ teaspoon cayenne pepper (add more if you want spicier)
• salt and pepper

Instructions

 

• Using a fork, mash the roasted garlic until you have a paste.
• Combine the mayonnaise, mustards, lemon juice, Worcestershire Sauce, cayenne pepper, and garlic in a medium size bowl. Using a whisk, mix until smooth; season with salt and black pepper.
• Chill; keep refrigerated and use within 2-3 weeks.

Notes

How to Make Roasted Garlic

Nutrition

Nutrition Facts

Homemade Roasted Garlic Aioli

Serving Size

 

1 Tablespoon

Amount per Serving

Calories

104

% Daily Value*

Fat

 

11

g

17

%

Cholesterol

 

6

mg

2

%

Sodium

 

105

mg

5

%

Carbohydrates

 

2

g

1

%

Protein

 

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

104

Keyword aioli, appetizer, condiment, garlic, mayonnaise, roasted

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