Recipes > Roasted Garlic Aioli
Homemade mayonnaise flavored with roasted garlic. This popular accompaniment goes well with fish, meat and vegetables.
Curtis Webb
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 1 hr
- Views: 67,998
- Success Rating: 95% (?)
Steps
Step 1: Roasting the Garlic
- 1 whole garlic head
- 1 tbsp olive oil
Method
Pre-heat the oven to 375° degrees Fahrenheit.
Cut the root end off of the garlic. Drizzle the olive oil over top and wrap in foil. Place onto a tray and bake for 40 to 45 minutes or until the garlic is completely soft. Once done, set aside and let cool completely.
Step 2: Making the Mayonnaise
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1/4 cup vegetable oil
- 1/2 fresh lemon
- 1 pinch kosher salt (to taste)
- 1 pinch white pepper (to taste)
Method
To make the mayonnaise, secure the bowl using a wet cloth.
Whisk the egg yolk and Dijon mustard together. Then very slowly add the oil a few drops at a time, while constantly whisking. Once you reach a mayonnaise-like consistency, squeeze in fresh lemon juice (to taste), while continuing to whisk. Season with a pinch of salt and white pepper. Whisk to combine.
Using the back of a knife, smash a few cloves of the roasted garlic. Add to the mayonnaise and stir.
Serve the aïoli with burgers, fish, meats and grilled vegetables. It is also fantastic served with French fries, calamari or crab cakes.
Chef's Notes
- by Curtis Webb
- •
- May 4, 2007
Aïoli, which just means garlic mayonnaise, is usually made with raw garlic. By roasting the garlic first it mellows out that strong garlic flavor.
Even though this recipe only call for two cloves of roasted garlic, it is easier to roast a whole bulb. The extra roasted garlic can be served with crackers and Boursin cheese for a quick and easy appetizer.
22 Comments
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I took the advice that this would be good with french fries, so I roasted some cubed potatoes, added seasoning and used this as the dip. It was yummy! -
I always used natural garlic for my mayonnaise but it's much better this way. Try it making an Olivier Salad or Russian salad. Yummy! -
I am rather confused by the use of two different types of volume measures in recipes. Personally I always try to use metric measures for weight and volume. Sometimes you use teaspoons and tablespoons which I am kind of OK with (assuming my so-called standard measures are accurate), but then you talk about 1/4 of a cup about which I haven't a clue! Please would you tell me what the equivalent metric volume is for 1/4, 1/2, 3/4 and 1 cup? Many thanks. -
Thanks to Dawn T in a totally different thread (on goats cheese!) I found my answer. www.convert-me.com/en/convert/cooking will provide all that seems to be necessary.
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I followed the exact measurements in the recipe. The sauce turned out ok. What missing is the strong spiciness of garlic. I tried to added more roasted garlic and still can't increase the intensity. Any idea? -
Peter, your best bet for any and all conversions is to actually use google. Google something like 1cup to ml, and it will convert... https://www.google.ca/search?q=1cup+to+ml Works in almost all measurements and math. Ever wonder how many decimeters in a furlong? https://www.google.ca/search?q=1+furlong+to+dm -
Cassie, you will not get spicyness from roasted garlic, raw or crushed garlic tends to provide that flavor. When you roast it, it mellows significantly. If you want a strong spicyness, make the recipe, but add 1/2 of a crushed clove, or even use a garlic paste. Mix well. Let it sit for at least 30 minutes to really let that flavor settle in.
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Thank you, Jerry, for the tip
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Rouxbe Staff
Great point Jerry. There is a great learning lesson in tasting, side by side roasted garlic vs fresh garlic. Mellow is a good descriptor because it acknowledges that its initial state was fiery, sharp, spicy, etc. -
I'm wondering how much oil can one yolk bind. At what point do I use another one? If I used a half cup of oil would another yolk be too much? Thanks, great recipe. Easy & delicious. -
Rouxbe Staff
Hi Lisa- The short answer is "a lot". If done with precision, one egg can technically (from a chemical perspective) be used to help emulsify at least a few gallons of oil. All of that lecithin in the egg yolk really helps bind those lipids together. An egg will easily holds 1/4 - 1 cup, which is a common range seen in many recipes. Some people like a rather eggy aioli or mayonnaise - while some want a milder, less flavor-forward sauce. I hope this helps!
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I'm always worried when I see raw egg in a recipe. I live abroad in a developing country (Sri Lanka) where eggs are not refrigerated and are often packed with dirt or feathers on them still. I realize that countries that don't refrigerate eggs use a different processing method, so that they are equally as safe when cooked... but I wonder if they're equally as safe to eat raw?? Thanks for your insights! -
Rouxbe Staff
The general food safety recommendation is to avoid raw eggs. In some places, pasteurized eggs are available to minimize the risk of illness and to extend shelf life. -
Could you please upload fish Aioli recipe
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Hi Malith. This aioli could be served with many simple fish preparations. Here is a link to one that looked good to me: https://www.foodandwine.com/recipes/herb-broiled-fish-lemon-aioli Lauren -
This is the second post I’ve seen recently acknowledging a recipe that goes against food safety recommendations. Is there a reason why Rouxbe doesn’t point out the risk in these types of recipes? I was curious to try the garlic confit too until I saw someone mention the danger in the comments, and then Rouxbe staff confirmed by sharing a document advising against it. I wouldn’t have known the risk existed had the commenter not pointed it out. -
Made this aioli today to accompany the steamed asparagus assignment (from the pro cook course). It is delicious and quite easy to make; other than my arm getting tired during the slow drizzle of oil into the yolk/mustard combination while whisking. Wondering if there is any reason this aioli couldn't be done in the food processor (as long I still drizzled the oil in)? I used the juice of a half of lemon and the aioli was tangy for sure, but I think it worked nicely with the asparagus. Would probably cut back just a bit on the lemon juice if I was making this for fries or meat (other than fish). I also love the flavor of roasted garlic, so I may add more than 3 cloves next tie. Loved it and definitely much better than store bought mayo! -
I made this aioli today for the asparagus as the assignment. I was very pleased with the result of my aioli, the consistency and the great subtle flavors of the roasted garlic into it. Process very similar of making hollandaise I found. Never buying mayo ever again! It isn't that difficult to make -
Hi Jenny, I'm so happy to hear you have been converted to homemade, always better! Cheers, Sandy -
Are we able to store fresh Aioli in the fridge for a few days? -
Hi Tadd, Yes! It will hold in the refrigerator for about 3-5 days. Cheers, Sandy
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It is a wonderful recipe. I love it
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