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Ultimate Easy Roasted Garlic Aioli

A small glass bowl filled with thick, creamy, pale yellow homemade garlic aioli.
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Make a rich, creamy roasted garlic aioli from scratch. This recipe uses roasted garlic for deep flavor and results in a versatile dipping sauce.

Ingredients

Scale
  • 2 whole heads garlic
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup neutral oil (like canola or grapeseed)
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice about 1/4 inch off the top of each garlic head to expose the cloves. Drizzle the exposed tops with a little olive oil, wrap the heads tightly in aluminum foil, and roast for 35 to 45 minutes until the cloves are soft and golden brown. Let cool slightly.
  2. Squeeze the soft roasted garlic pulp out of the skins into a small bowl. Mash the pulp with a fork until smooth. You should have about 2 tablespoons of paste.
  3. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, salt, and pepper.
  4. Add the roasted garlic paste to the yolk mixture and whisk until combined.
  5. Begin adding the neutral oil, drop by drop, while whisking constantly and vigorously. This slow addition is key to emulsification.
  6. Once the mixture starts to thicken (after about 1/4 cup of oil), you can increase the oil stream to a very thin, steady drizzle, continuing to whisk without stopping.
  7. When all the neutral oil is incorporated, whisk in the 2 tablespoons of extra virgin olive oil.
  8. Taste the aioli and adjust salt or lemon juice as needed.

Notes

  • If your aioli breaks or separates, place one teaspoon of warm water in a clean bowl and slowly whisk the broken mixture into the water, one teaspoon at a time, to try and re-emulsify it.
  • For a quicker, non-roasted version, substitute 2 cloves of raw, minced garlic for the roasted garlic pulp.
  • Store finished aioli in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://sundayflavor.com/easy-roasted-garlic-aioli-recipe/