Name: Roasted Garlic Aioli Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head of garlic; 1 tsp olive oil; 1/2 cup mayonnaise; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt, to taste; Black pepper, to taste

Why You’ll Love Roasted Garlic Aioli Sauce Recipe

This aioli transforms simple ingredients into a bold and flavorful sauce that’s both savory and slightly sweet thanks to the roasted garlic. It’s easy enough for beginners, yet delicious enough to impress guests. Use it as a dip, spread, or sauce — the possibilities are endless.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 head of garlic
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (optional, for a richer flavor)
Fresh herbs (like parsley or chives, optional garnish)

Directions

Preheat your oven to 400°F (200°C).
Peel away the outer layers of the garlic head, keeping the cloves intact.
Cut about 1/4 inch off the top of the garlic head to expose the cloves.
Drizzle the exposed cloves with olive oil.
Wrap the garlic head tightly in aluminum foil and roast for about 30–35 minutes until the cloves are soft and golden brown.
Let the garlic cool enough to handle, then squeeze the roasted cloves into a small bowl to form a smooth paste.
In a medium mixing bowl, combine the mayonnaise, roasted garlic paste, lemon juice, Dijon mustard, salt, and black pepper.
Whisk until well combined and smooth.
Taste and adjust the seasoning as needed.
Cover and refrigerate the aioli for at least 30 minutes so the flavors meld.

Servings and timing

Makes about 1 cup of aioli.
Prep time: ~15 minutes plus roasting time.
Roasting + cooling time: ~35–45 minutes.
Total: ~50–60 minutes.

Variations

• Smoky Aioli: Add a pinch of smoked paprika or a drop of liquid smoke for a deeper flavor.
• Herbed Aioli: Stir in finely chopped herbs like basil or dill.
• Spicy Aioli: Mix in a pinch of cayenne pepper or hot sauce.
• Lighter Version: Substitute half the mayonnaise with Greek yogurt.

Storage/Reheating

Store leftover aioli in an airtight container in the refrigerator for up to one week. There’s no reheating needed — just give it a good stir before serving.

FAQs

What is aioli?

Aioli is a garlic‑flavored sauce originally from the Mediterranean, traditionally made from garlic and olive oil. Modern versions often include mayonnaise or egg yolks for creaminess.

Can I use raw garlic instead of roasted?

Yes, but raw garlic is much stronger and sharper in flavor. Roasting mellows and sweetens it, which many people prefer in aioli.

Do I have to roast the garlic?

Roasting garlic brings out a sweeter, milder flavor, but if you’re short on time you can use raw minced garlic. Just use less to avoid overpowering the sauce.

Can I make aioli vegan?

Yes. Use vegan mayonnaise and substitute Worcestershire sauce with a vegan alternative if your recipe includes it.

What can I serve with roasted garlic aioli?

It’s great with fries, vegetables, sandwiches, burgers, grilled meats, and seafood.

How long does aioli last?

Stored properly in the refrigerator, homemade aioli will keep for about 7 days.

Can I freeze aioli?

Freezing is not recommended, as the texture may separate when thawed.

Is aioli gluten‑free?

Most aioli recipes are gluten‑free, but always check ingredient labels if you have dietary restrictions.

Can I make this without mustard?

Yes, mustard adds flavor and acidity, but you can omit it if you don’t have any.

What’s the difference between aioli and mayonnaise?

Traditional aioli is garlic and oil, while mayonnaise is an emulsion of egg and oil. Most modern aioli combines roasted garlic with mayo for ease and creaminess.

Conclusion

Roasted Garlic Aioli Sauce is a simple yet flavorful condiment that brings depth to a wide range of dishes. With its creamy texture and rich garlic taste, it’s a must‑try sauce that’s easy to make at home and endlessly adaptable to your taste preferences.