Print

Restaurant-Style Creamy Roasted Garlic Aioli

Close-up of thick, yellow homemade garlic aioli served in a small white fluted ramekin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, creamy garlic aioli at home that tastes like your favorite restaurant’s version. This easy recipe uses roasted garlic for a deep, savory flavor perfect for dipping fries or spreading on sandwiches.

Ingredients

Scale
  • 1 large head garlic
  • 1/2 cup mayonnaise (full-fat recommended for creaminess)
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil (optional, for thinning)

Instructions

  1. Roast the garlic: Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle lightly with olive oil, wrap tightly in foil, and bake 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 with a fork until smooth. You need about 2 tablespoons of pulp.
  3. In a medium bowl, whisk together the mayonnaise, egg yolk, Dijon mustard, lemon juice, salt, and pepper until fully combined.
  4. Add the roasted garlic pulp to the mayonnaise mixture. Whisk vigorously until the mixture is smooth and uniform in color.
  5. If the aioli is too thick, whisk in the olive oil one teaspoon at a time until you reach your desired consistency. For a silkier texture, you can use an immersion blender for 30 seconds.
  6. Taste the aioli and adjust salt, pepper, or lemon juice as needed.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This makes the best aioli dip.

Notes

  • Use room temperature egg yolk for better emulsification, which helps create a creamier sauce.
  • This versatile dipping sauce is excellent on burgers, grilled chicken, or roasted vegetables.
  • Store leftover garlic aioli in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://cookingbymia.com/garlic-aioli-recipe-creamy-sauce/