How to Make Homemade 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.
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!
Fast forward and today aioli means something different; it really is simply a fancy mayonnaise with egg, olive oil, garlic, and often some additional favors. How fast forward did I move to make this? I bought the mayo!
Now I sort of pride myself on going the whole homemade part on almost everything, but I draw the line when I make Roasted Garlic Aioli and with good reason. I like to make a 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 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 my 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 to add to your aioli.
This recipe is a step above the standard because I roasted 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 one time 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 mustards) 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’ll follow soon with a recipe for Grilled Onions in the Instant Pot, yes you read that right…an AMAZING discovery, all leading to this main course Veggie-ish Burger (some bacon in the onions that are optional for true vegetarians). 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!
Today is Progressive Eats day…one I know you all love! While a progressive dinner is often what we share, some times our host decides on a narrower theme and the one this month is a really fun one…homemade condiments! Not just ketchup, mustard, and mayonnaise either, be sure to take a look at all of the fun offerings with recipes that you can make at home!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is about making homemade condiments, and our host is Lauren who blogs at Healthy Delicious.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party (or, in this case, the condiments that make those meals special!). Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!
- Homemade Ketchup – Healthy Delicious
- Kasundi – Fermented Mustard Paste – Spiceroots
- New Mexican Green Chile Sauce – The Heritage Cook
- Skordalia (Greek Garlic and Potato Dip) – Karen’s Kitchen Stories
- Onion Marmalade – That Skinny Chick Can Bake
- Roasted Garlic Aioli – Creative Culinary
- Gribiche – The Wimpy Vegetarian
- Homemade Clotted Cream – The Redhead Baker
- Homemade Teriyaki Sauce – Shockingly Delicious
PIN ‘Homemade Roasted Garlic Aioli’
Homemade Roasted Garlic Aioli
- 3 heads of Roasted Garlic see notes for link to recipe making them in oven or Instant Pot
- 1 cup Olive Oil Mayonnaise
- 1 teaspoon whole grain mustard
- 2 teaspoons Dijon mustard
- 1 Tablespoon lemon juice
- 1 teaspoon Worcestershire Sauce
- Salt and pepper
- 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.
I love aioli and love this much easier way to make it, and love the addition of the roasted garlic!!
It is easy…easy to make and even easier to eat. 🙂
Why does homemade always taste so amazing? I love all the ways you can enjoy this! I think I want it on a sandwich first!
Brilliant idea to roast several garlic heads and freezing them! This aioli sounds amazing. I love the shot of the burger with the aioli and caramelized onions.
Yes.. aioli does just mean garlic and oil. But I am glad we add the eggs and the lemon ! Such beautifully balanced flavors. I love the subtle garlic flavors of roasted garlic . Very Elegant, Barb
I love aioli but surprisingly have never made a roasted garlic version. Can’t wait to make this beautiful spread!!
I’m one of those crazy people that hates mayo, but this actually looks really good! I definitely wouldn’t turn it away.
I’m not that big on mayo either but this is a much more of a ‘special sauce!’ 🙂