Roasted Garlic Aioli

Roasted Garlic Aioli
Sign up to save this recipe to your profile Sign Up Now ›
1 1/4 cups Easy
0 Ratings 

Ingredients (7)

  • 1 small head of garlic
  • 1/2 cup plus 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 egg yolk
  • 1/2 cup grapeseed or vegetable oil
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories211
  • Fat23.14g
  • Saturated fat2.47g
  • Trans fat0.08g
  • Carbs1.39g
  • Fiber0.1g
  • Sugar0.08g
  • Protein0.47g
  • Cholesterol14.61mg
  • Sodium7.05mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This recipe takes the garlicky heat of traditional aioli (garlic mayonnaise) and dials it down to a sweet, slightly caramelized warmth. Serve it as a dip with vegetable crudités and crisp baguette toasts, with roasted fingerling potatoes, or spooned onto grilled chicken sandwiches or salmon burgers with our garlic dill pickle recipe.

This recipe was part of our feature on Salmon Burgers and 5 Tasty Ways to Top Them.

Tips for Eggs


  1. 1Heat the oven to 375°F and arrange a rack in the middle.
  2. 2Peel any loose outer skins from the garlic head and cut off the top quarter to expose the cloves. Place the head cut-side up on a piece of foil, drizzle with 2 teaspoons of the olive oil, and wrap tightly to form a foil packet. Place on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until it’s cool enough to handle. Squeeze the roasted cloves from their skins into a small bowl.
  3. 3Place the roasted garlic, mustard, and egg yolk in a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the motor running, slowly add the remaining 1/2 cup olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes.
  4. 4Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed.
  5. 5Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all of the ingredients are evenly incorporated. Let the aioli sit for at least 30 minutes before using.
Load Comments

Recommended from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...