How to Make Roasted Garlic Aioli

The king of condiments, roasted garlic aioli deserves a place in any recipe that calls for mayonnaise or as a zesty dipping sauce. Roasting the garlic first mellows its sharpness and makes it easy to whip up an intensely flavorful aioli in minutes. This spread brightens sandwiches, elevates vegetables, and pairs beautifully with fried foods, fish, or roasted meats.

We Put This Stuff on Everything

If you dislike bland food, roasted garlic aioli is a simple way to add bold flavor to otherwise mild dishes. I’ve dipped raw green beans into this aioli and eaten them faster than seems reasonable — proof that even the simplest vegetables benefit from a little garlic-forward richness. Keep a jar on hand for sandwiches, crudité platters, fries, and more.

What is Aioli

Aioli (pronounced AH-yo-lee) is a creamy Mediterranean sauce traditionally made by emulsifying garlic with olive oil; its name literally means “garlic and oil.” Classic aioli resembles mayonnaise in texture and technique, often built by slowly combining oil into egg yolks and lemon. To save time and avoid the risk of a broken emulsion, this recipe starts with mayonnaise and layers in the roasted garlic flavor for the same delicious result without the fuss.

Use this roasted garlic aioli as a sandwich spread, a dip on a crudité platter, or a flavorful accompaniment to fish, chicken, or steak. It’s also fantastic with baked truffle fries or as a base mixed with soft cheese for crostini.

How To Make Garlic Aioli

This roasted garlic aioli is incredibly easy. Once the garlic is roasted, the rest takes only minutes: squeeze the soft cloves into a food processor, add mayonnaise, lemon, salt and pepper, then blend until smooth. The finished aioli is creamy, bright with lemon, and rich with mellowed roasted garlic.

1. Roast the garlic: Preheat oven to 425°F. Cut the head of garlic in half horizontally, place it on foil, drizzle with olive oil, wrap loosely, and roast for 30–40 minutes until the cloves are tender.
2. Cool: Let the roasted garlic cool until it’s easy to handle.
3. Squeeze the cloves: Press the softened garlic cloves from their skins into the bowl of a small food processor or blender.
4. Add the remaining ingredients: Add mayonnaise, lemon juice and zest, kosher salt, and freshly ground pepper.
5. Process: Blend until smooth and creamy.
6. Store: Transfer to an airtight container and refrigerate.

How To Store Leftovers

Store this lemony roasted garlic aioli in an airtight container in the refrigerator for up to one week. While it sometimes keeps longer at home, one week is the safe guideline. Always use a clean utensil when scooping to maintain freshness.

How To Use Aioli

This aioli is versatile. Blend it with ricotta for a lighter spread on crostini, use it to dress wraps instead of mayonnaise, or swap it into sandwiches for a garlicky lift. It’s excellent with roasted or grilled meats, fish, or as a dip for fries and vegetables. A small spoonful can transform a simple tomato slice or a piece of crusty bread into a memorable bite.

Ideas for serving and pairing:

• Spread on sandwiches and wraps in place of plain mayo.
• Mix with ricotta or soft cheese for crostini or bruschetta.
• Serve with baked fries, roasted vegetables, or grilled fish.
• Use as an accompanying sauce for steak or chicken.

Roasted Garlic Aioli Recipe

If you enjoy easy, flavorful dips and spreads, keep a batch of roasted garlic aioli ready in your fridge — it’s one of the simplest ways to turn everyday meals into something special.