Roasted Garlic Aioli

Roasted Garlic Aioli


Homemade mayonnaise flavored with roasted garlic. This popular accompaniment goes well with fish, meat and vegetables.
  • Serves: 4 to 6
  • Active Time: 15 mins
  • Total Time: 1 hr
  • Views: 38,348
  • Success: 95%


Step 1: Roasting the Garlic

• 1 whole garlic head
• 1 tbsp olive oil


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)


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

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.


  • Kevin A
    Kevin A
    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!
  • Juan jesus R
    Juan jesus R
    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!
  • Peter C
    Peter C
    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.
  • Peter C
    Peter C
    Thanks to Dawn T in a totally different thread (on goats cheese!) I found my answer. will provide all that seems to be necessary.
  • Cassie V
    Cassie V
    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?
  • Jerry B
    Jerry B
    Peter, your best bet for any and all conversions is to actually use google. Google something like 1cup to ml, and it will convert... Works in almost all measurements and math. Ever wonder how many decimeters in a furlong?
  • Jerry B
    Jerry B
    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.
  • Cassie V
    Cassie V
    Thank you, Jerry, for the tip
  • Ken R Rouxbe Staff
    Ken R
    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.
  • Lisa R
    Lisa R
    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.
  • Ken R Rouxbe Staff
    Ken R
    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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