This Roasted Garlic Aioli is so easy to make and adds an amazing kick of flavor to anything you want to put it on. It goes great on sandwiches, burgers, tacos, or just as a dip for your fries!
Spread. Dip. Devour.
This Roasted Garlic Aioli is SERIOUSLY good, y’all. I love a good classic aioli, but when you add roasted garlic it takes on a whole new level of flavor. In a classic aioli, the garlic is raw. When you roast garlic, it adds a slight sweetness to it from the caramelization process that happens in the oven. This takes away the harshness that we all know and love about garlic. That way, you can add a TON of it without feeling like you’re going to pass out from the intensity. If you love garlic like I do (which is A LOT), let me just tell you to run, don’t walk, to go make this Roasted Garlic Aioli.
How to roast garlic
To make this Roasted Garlic Aioli, you will first have to – you guessed it – roast some garlic! This is SUPER SIMPLE. Let me walk you through it.
First, preheat your oven to 400°F. You are going to need 3 whole heads of garlic, skins on. Next, you are going to cut the tops off. Set them on a piece of aluminum foil and drizzle olive oil and sprinkle some coarse sea salt over the tops. Wrap up all 3 garlic heads together in the aluminum foil, making sure it is tight around them.
Place the aluminum foil wrapped garlic directly in the oven, no need for a baking sheet. Roast for 35-40 minutes. Once the garlic is done roasting, take it out and let it cool. When it’s cool enough to touch, you can start the best part..popping the cloves out! Just gently squeeze the whole head of garlic and the cloves will literally just pop right out. After you have all the cloves out take a fork and mash them up and that’s it!
Ingredients you’ll need
- Garlic Heads
- Olive Oil
- Lemon Juice
- Worcestershire Sauce
How to make Roasted Garlic Aioli
Once you have roasted your garlic, mix all ingredients together in a bowl until smooth!
Since that was so short, let me share some tips!
I use store bought mayonnaise to save time, but you could for sure make it from scratch! Inspired Taste has a great homemade mayonnaise recipe, here.
Allow your Roasted Garlic Aioli to cool in the refrigerator for at least 30 minutes before serving. This helps the flavors develop and makes it taste just that much better.
Did you know? Traditional aioli is just garlic, olive oil and salt. I want to send a big ole thank you out to whoever decided to mix it with mayonnaise!
My favorite uses:
- Dip for french fries and chicken tenders
- Sandwich spread (just replace mayo on your favorite sammy!)
- Spread on veggies, fish or meat
Other recipes you will love!
Roasted Garlic Aioli
- small bowl
- 3 heads garlic to be roasted whole
- 1 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- (See photos above in post) Preheat oven to 400°F. Leaving the skins on, cut the entire top of garlic head off. Set them on a piece of aluminum foil, drizzle olive oil and sprinkle some coarse sea salt over the tops. Wrap up all 3 garlic heads together in the aluminum foil, making sure it is tight around them.
- Place the aluminum foil wrapped garlic directly in the oven, no need for a baking sheet. Roast for 35-40 minutes. Allow time to cool. After it's cool enough to touch, gently squeeze the whole head of garlic and the cloves will pop right out. In a small bowl, mash all the cloves up until a paste forms.
- In the same bowl with the roasted garlic, add all your other ingredients. Mix until smooth, then chill in refrigerator for at least 30 minutes before serving.