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Roasted Garlic Aioli Recipe

A swirl of creamy, pale yellow roasted garlic aioli recipe served in a small white ramekin.
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Make a creamy, flavorful roasted garlic aioli from scratch. This recipe provides clear steps for roasting the garlic and achieving a stable emulsion for a perfect homemade garlic dip.

Ingredients

Scale
  • 2 heads garlic
  • 1 tablespoon olive oil (for roasting)
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup neutral oil (like canola or grapeseed)
  • 1/4 cup extra virgin olive oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Slice about 1/4 inch off the top of each garlic head to expose the cloves. Place the heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Let the garlic cool completely. Squeeze the soft, roasted garlic pulp out of the skins into a small bowl. You should have about 2 tablespoons of pulp. Mash it well with a fork.
  3. In a medium bowl, whisk together the room temperature egg yolk, Dijon mustard, lemon juice, salt, and pepper until combined.
  4. Add the mashed roasted garlic pulp to the egg mixture and whisk until incorporated.
  5. Begin adding the neutral oil very slowly, drop by drop, while whisking constantly and vigorously. This slow addition is key to making aioli without a blender and preventing the emulsion from breaking.
  6. Once about 1/4 cup of the neutral oil is incorporated and the mixture thickens slightly, you can increase the oil stream to a thin, steady drizzle, still whisking constantly.
  7. When all the neutral oil is incorporated, slowly whisk in the extra virgin olive oil until the aioli is thick and creamy.
  8. Taste the creamy roasted garlic sauce and adjust salt or lemon juice as needed. Cover and refrigerate until ready to serve.

Notes

  • Use room temperature ingredients, especially the egg yolk, to help the emulsion form correctly.
  • If your aioli breaks (looks runny), place one teaspoon of hot water in a clean bowl and slowly whisk the broken mixture into the water, drop by drop, to try and re-emulsify it.
  • For a smoky roasted garlic condiment flavor, roast the garlic slightly longer until the edges are very dark brown.
  • This homemade garlic aioli recipe keeps well in an airtight container in the refrigerator for up to one week.

Nutrition

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