Roasted Garlic Aioli Recipe

If you’ve been on the hunt for a creamy, flavorful dip that elevates everything from sandwiches to roasted veggies, this Roasted Garlic Aioli Recipe is about to become your new best friend. I absolutely love this because it’s rich, garlicky without being overpowering, and pairs beautifully with just about any dish. Stick around—I’ll walk you through every step to guarantee your aioli turns out perfectly smooth and bursting with that caramelized garlic goodness.

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Ingredients You’ll Need

To make your roasted garlic aioli, you want fresh, quality ingredients that blend into a creamy spread with a perfect balance of tang and savory notes. Here’s what works best in my kitchen and why each plays an important role.

• Garlic: Use a whole head for roasting—fresh and firm bulbs roast up soft, sweet, and mellow.
• Olive oil: Adds richness while keeping the aioli silky; extra virgin is great but a mild-tasting oil works well, too.
• Mayonnaise: The creamy base that holds everything together; opt for good quality or homemade if you have time.
• Lemon juice: Brightens and balances sweetness with acidity—fresh squeezed is best.
• Dijon mustard: Adds subtle depth and a hint of tang without overpowering the garlic.
• Salt and pepper: Essential to season and bring out the flavors.
• Fresh herbs (parsley or chives): Optional but they lend a pop of color and fresh flavor.

Variations

I love making this roasted garlic aioli my own depending on what I’m pairing it with or my mood that day. Feel free to tweak it—you’ll find you can easily personalize it to suit your taste buds.

• Spicy Kick: Add a pinch of cayenne or a dash of smoked paprika—I discovered this trick gives a subtle warmth that my family goes crazy for.
• Herb Explosion: Experiment with fresh basil, tarragon, or dill for a different herbaceous flair that can transform the aioli into something new each time.
• Vegan Swap: Use vegan mayo or cashew cream to keep it dairy- and egg-free without losing any creaminess.
• Sweet Twist: A drizzle of honey or maple syrup can nicely balance the roasted garlic’s savoriness for a unique layered taste.

How to Make Roasted Garlic Aioli Recipe

Step 1: Roast the Garlic to Sweet Perfection

Preheat your oven to 400°F (200°C). Peel back the tough outer layers of the garlic bulb but leave the cloves intact with their skins on. Slice the top off the bulb to expose the tops of the cloves, drizzle olive oil over them, and wrap the bulb tightly in foil. Pop it into the oven and roast for about 30-40 minutes until the cloves turn golden and feel soft when pressed. Roasting might sound intimidating, but this step is what mellows the garlic’s sharpness into creamy, buttery goodness—trust me, it’s worth the wait!

Step 2: Mash and Mix Your Aioli Base

Once the garlic is roasted and cool enough to handle, squeeze the soft cloves out of their skins into a small bowl. Mash them with a fork until they’re smooth and creamy. Next, mix in the mayonnaise, lemon juice, and Dijon mustard. Stir everything together gently, then season with salt and pepper to taste. I like to taste as I go here so I can get the balance just right. If you want a smoother texture, using a food processor or blender can make the mixture velvety—but sometimes the rustic mash is what I prefer!

Step 3: Chill and Garnish

Transfer your aioli to a serving dish or airtight container. Refrigerate for at least 30 minutes before serving—this chill time lets the flavors really marry and deepen. Lastly, sprinkle chopped parsley or chives on top for a burst of fresh color and flavor. I promise this little touch makes the presentation pop, especially when serving guests.

How to Serve Roasted Garlic Aioli Recipe

Garnishes

I usually go with freshly chopped parsley or chives to top off the aioli when serving. It adds just the right amount of color and subtle herbal brightness that balances the richness beautifully. Sometimes, I’ll sprinkle a little smoked paprika for a smoky punch that looks stunning too!

Side Dishes

This aioli pairs perfectly with crispy roasted potatoes, grilled veggies, or even as a dip for your favorite crusty bread. When I’m feeling indulgent, I’ll slather it on burgers or serve it alongside fried calamari—it never disappoints and always gets raves.

Creative Ways to Present

For special occasions or when I want to impress guests, I serve this aioli in mini ramekins garnished with edible flowers or microgreens. I’ve also swirled it atop grilled seafood platters or drizzled it artistically over roasted vegetable boards for a polished, gourmet look. A little presentation effort goes a long way!

Make Ahead and Storage

Storing Leftovers

I always keep my leftover roasted garlic aioli in an airtight container in the fridge. It stays fresh and flavorful for up to a week, which is perfect for quick snacks or boosting weekday meals. Just give it a good stir before using to bring back that creamy texture.

Freezing

While you can freeze roasted garlic aioli, I generally avoid it because the texture can separate a bit after thawing. If you do freeze it, use a freezer-safe container and thaw slowly in the fridge, then whisk it thoroughly before serving.

Reheating

Since aioli is best served cold or at room temperature, I don’t recommend reheating. If it feels too thick after chilling, simply let it sit out for 15 minutes and stir well, or add a splash of water or lemon juice to loosen it up.

FAQs

Final Thoughts

This roasted garlic aioli recipe is truly one of those kitchen gems that once you make it, you’ll wonder how you ever lived without it. It’s easy to throw together, uses simple ingredients, and instantly turns everyday meals into something special. I hope you enjoy making and sharing it as much as I do—it’s perfect for impressing guests or just treating yourself to something delicious at home. Give it a try and let me know how it elevates your dishes!

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