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Roasted Garlic Aioli

Today I'm going to show you how to make the perfect sauce to elevate so many dishes: roasted garlic aioli. It's a personal favorite and so easy to make, plus it pairs well with a lot of different things. Serve it alongside a simple veggie tray, add it to a burger or dip your fries in it, it's even great with seafood!


Screenshot the recipe card at the end of the article to save for later.


 


 

Start by roasting your garlic. Chop the top off an entire head of garlic so the cloves are exposed. Drizzle a little olive oil over the cloves and sprinkle in some salt.


Wrap the head in foil and roast it for 45min-1hr at 350 until the cloves are a little soft.

Once the garlic has cooled, squeeze out the cloves into a bowl by pinching the bottom of the garlic head.


You can chop the cloves or smash them depending on the texture you want for your dip.

Next, add the mayonnaise, lemon juice, and salt and pepper to your bowl.


You can leave the aioli sauce just like this or layer in more flavors depending on what you're serving it with.

Go for the spice with some hot sauce and cayenne pepper, something savory with dijon mustard and Worcestershire sauce, or various herb combinations like rosemary, basil, and oregano.

Today, I'm serving my aioli with a veggie tray so I chose to add parsley, cloves, and rosemary.


Make sure the sauce is chilled before serving. If you have any leftover, you can store the aioli in an airtight container in the fridge for about 7-10 days.



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