I have to confess, my quest for the perfect Roasted Garlic Aioli Sauce became a bit of an obsession. You know that incredible, creamy, savory dip you get at a good restaurant? I was determined to make it at home. After a lot of trial and error, I found the one thing that changes everything: roasting the garlic. It completely mellows it out and makes it sweet and jammy. Seriously, this isn’t just fancy mayo. You’ll want to slather this stuff on everything.
Ingredients for Your Roasted Garlic Aioli Sauce
You don’t need a bunch of fancy stuff for this sauce, which is the best part. The magic really comes from how you put it all together. Here’s what you’ll need to grab:
- Garlic: 1 whole head of garlic
- Olive Oil: 2 tablespoons, plus 1/2 cup for the aioli base
- Egg Yolks: 2 large, that have been sitting on the counter for a bit
- Dijon Mustard: 2 teaspoons
- Lemon Juice: 2 tablespoons, from an actual lemon, not the bottle!
- Salt: 1/2 teaspoon, give or take
- Black Pepper: 1/4 teaspoon, freshly ground makes a difference
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Let’s Make This Awesome Aioli
I know “homemade aioli” sounds super cheffy and difficult, but I promise it’s not. If you have a food processor, it does almost all the work for you. Let’s walk through it.
Step 1: Get That Garlic Roasty-Toasty
This is where the magic starts. Get your oven heating up to 400∘F (200∘C). Take your head of garlic and chop the very top off, just enough so you can see the cloves inside. Pop it onto some foil, drizzle it with those 2 tablespoons of olive oil, and wrap it up like a little present. Let it roast for about 30-40 minutes. You’ll know it’s done when the cloves are golden and super soft. Let it cool down so you don’t burn your fingers, then just squeeze the head and the amazing roasted cloves will pop right out.
Step 2: Build Your Base
Grab your food processor. Toss in the egg yolks and Dijon mustard. And for real, make sure your eggs have been sitting out for a bit—room temp yolks are the key to getting it all to come together without a fight. Just give it a few quick pulses to get them acquainted.
Step 3: The Slow Drizzle
Okay, don’t mess this part up! Just kidding, it’s easy, you just have to be patient. Turn the food processor on, and start adding the 1/2 cup of olive oil. And when I say slow, I mean slow. Like, a tiny little trickle, especially at the beginning. The mixture will magically start to thicken up right before your eyes into a beautiful, creamy sauce. It’s pretty cool.
Step 4: Bring It All Home
Once your sauce is looking thick and creamy, it’s time for the best part. Squeeze all that glorious roasted garlic in there, along with the lemon juice, salt, and pepper. Whiz it all together one last time until it’s silky smooth. Now, grab a spoon and taste it. Does it need more salt? A little more zing from the lemon? You’re the chef, make it perfect for you.
A Few Things I’ve Learned (Must Read!)
- Seriously, Don’t Use Cold Eggs. I mentioned it before, but it’s the most common reason aioli doesn’t work out. Let them sit on the counter for at least 30 minutes before you start.
- Patience with the Oil Drizzle. If you dump the oil in too fast, the sauce will break and look curdled. If that happens, don’t throw it out! Start over in a clean bowl with one egg yolk, and then slowly drizzle the broken mixture in. It should come back together.
- It Gets Better with Time. This Roasted Garlic Aioli Sauce is amazing right away, but it’s even better the next day after the flavors have had a chance to hang out in the fridge. Store it in a jar or airtight container for up to a week.
Okay, So What Do You Eat This With?
Honestly? Everything. But if you want some ideas, this stuff is killer as a dip for fries (sweet potato or regular), onion rings, or any roasted veggie like asparagus or broccoli. It completely transforms a simple grilled chicken or turkey sandwich. I’ve even used it as a spread on burgers. There are no rules here.
You Have to Try This
Look, I know I’m hyping this up a lot, but it’s just that good. It’s the way the sweet, mellow garlic makes this creamy sauce so ridiculously addictive. You just can’t get this flavor from a jar. Please, do yourself a favor and make a batch this week. And then come back and tell me in the comments what you put it on—I’m always looking for new ideas!
Roasted Garlic Aioli Sauce
Ditch the jar! Make this incredibly creamy, rich aioli with sweet roasted garlic. The perfect homemade dip for fries, sandwiches, and more.
Ingredients
- One whole head of garlic
- About 2 tablespoons plus ½ cup of olive oil
- Two large egg yolks, at room temperature
- Two teaspoons of Dijon mustard
- Two tablespoons of fresh lemon juice
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
Instructions
Step 1:
Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 2 tablespoons olive oil, wrap in foil, and roast for 30–40 minutes until golden and soft. Let it cool, then squeeze out the roasted cloves.
Step 2:
In a food processor add the egg yolks and Dijon mustard. Pulse a few times until blended. Make sure yolks are at room temperature so the sauce comes together.
Step 3:
With the food processor running slowly drizzle in the ½ cup olive oil. Go very slowly at the start. The mix will begin to thicken and turn creamy.
Step 4:
Add in the roasted garlic, lemon juice, salt, and pepper. Blend until smooth and silky. Taste and adjust seasoning if you want more salt or lemon zing.
Notes
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 180Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 70mgSodium 186mgCarbohydrates 2gFiber 0gSugar 0gProtein 2g