Ultra-rich and creamy, this blended Roasted Garlic Aioli will be your new favorite homemade condiment. Made with loads of roasted garlic, dijon, parmesan, and a splash of lemon juice for the perfect sauce!
The Best Garlic Aioli Recipe
Bright and perfectly luscious, this roasted garlic aioli will be your french fries’ new favorite companion. It’s rich, garlicky, cheesy, and slightly tangy— the perfect flavor combination.
This impressive homemade condiment will have all your guests wondering how long you spent in the kitchen. The answer? Not long. Even if everyone’s already at the door, you can still throw it together with store-bought roasted garlic for an almost-instant aioli.
It’s great with french fries or pita chips for a quick and easy appetizer. Dressed up with a bit of chili oil or kept super simple, this recipe is the gift that keeps on dipping.
Why You’ll Love This Garlic Dipping Sauce
You really can’t go wrong with this creamy aioli for all of the following reasons:
- Fail-proof. Once your garlic is out of the oven, all you have to do is blend everything together. Where can you go wrong?
- Easy but fancy. You’ll be getting a round of applause from your guests when you tell them it’s homemade aioli. No one will guess how easy it actually is to make.
- Healthy. Unlike store-bought condiments, this recipe doesn’t contain any unnecessary (and strange) ingredients.
- Versatile. Keep it super simple or add a bit of chili oil, cumin, or red peppers depending on what you’re serving it with. You’ll never get tired of it!
What Is Aioli?
Aioli is a popular Mediterranean condiment that’s used for adding an extra layer of flavor to french fries, sandwiches, hard-boiled eggs, and even carrot sticks. It works much like a dressing and has a strong garlicky flavor. You can make it as simple or fancy as you like with the help of truffle oil, red peppers, parmesan cheese, or ground spices.
Aioli vs Mayonnaise
Although both emulsions (blended or whisked mixtures) are white/yellowish and creamy, aioli and mayo have different base ingredients. For aioli, they’re garlic and olive oil. For mayo, it’s yolks and canola oil. While their main ingredients are quite simple, both condiments can be dressed up or down for added flavor.
You’ll be surprised by how simple the ingredients for aioli actually are. Check the recipe card at the bottom of the post for full ingredient amounts.
For the Roasted Garlic
- Olive oil – Try to avoid vegetable, corn, and canola oil.
For the Aioli
- Mayonnaise – I prefer full-fat, but feel free to use low-fat mayo.
- Dijon mustard – Don’t use yellow mustard for this.
- Lemon juice
- Parmesan cheese – Use freshly grated parmesan. The bottled kind will make your aioli grainy.
- Black pepper
How to Roast Garlic
The key to roasting garlic is wrapping it well in the foil so steam can’t escape as it bakes.
- Make the foil squares. Preheat the oven to 400F. Cut out 5×5″ aluminium foil squares and set them aside.
- Prep the garlic. Use your hands to carefully remove the outer peel from the garlic bulb, keeping it as intact as possible. Wrap your left hand around it, gently pressing it together with your thumb on one side and your index finger on the other. Slice 1/4″ of the non-root side on the bulb. Place the garlic in the center of the foil square.
- Add the olive oil. Drizzle the olive oil on top. Fold the excess foil over the garlic bulb to cover it completely.
- Roast it. Pop it into the oven for 40 minutes. Remove it from the oven and let it cool fully before using.
How to Make Roasted Garlic Aioli
It’s literally fail-proof if you know how to use your blender. You’ll be done within minutes!
- Squeeze it. Remove the roasted garlic from the foil. Wrap your hand around it again and squeeze out the garlic cloves. They should be easily squeezed out.
- Process it. Add the mayo, dijon, lemon juice, parmesan, salt, pepper, and roasted garlic to a blender. Process everything until you get a smooth mixture.
- Serve it. Pour it into a serving bowl and serve immediately or refrigerate it for later use.
Tips & Variations
This roasted garlic aioli can become extra easy and flavorful with the help of some extra ingredients:
- Add red pepper. Drain and rinse 2-4 tablespoons of canned roasted red peppers. Add it to the blender and process it as usual for a garlic-pepper aioli.
- Make it spicy. Add in 1/4-1/2 teaspoon of chili oil and blend the aioli until smooth. It’ll give it a kick of heat.
- Spice it up. Sprinkle in 1/4 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of oregano for a spiced aioli.
- Use store-bought. To save a bit of cooking time, use store-bought roasted garlic instead.
What to Serve with Lemon Garlic Aioli
This garlic aioli is best for dipping with Baked Pita Chips or Wonton Chips for a crunchy bite. It’s also quite popular with my Pommes Frites, Sweet Potato Fries, or drizzled over my Roasted Potatoes. You can even add it to Mediterranean and Arab-inspired meals like my Chicken Shawarma Bowls or Turkey Meatball Gyro. But my personal favorite is as a condiment on top of Burgers!
How Long Will This Last In The Fridge?
Homemade garlic aioli needs to be refrigerated in an airtight container. It will last for up to a week. Stir it well before serving and keep it away from the sun when it’s on the counter. Unfortunately, it can’t be frozen for longer storage.
More Condiment Recipes
- Green Goddess Salad Dressing
- Boom Boom Sauce
- Roasted Red Pepper Hummus
- Mediterranean 7-Layer Dip
- Easy Creamy Roasted Garlic Hummus Recipe
Ultra rich and creamy, this blended Roasted Garlic Aioli will be your new favorite homemade condiment. Made with roasted garlic, dijon, parmesan, and a splash of lemon juice for the perfect sauce!
- 2–3 bulbs of garlic (I used 2 but if yours are small use 3)
- 3 teaspoons olive oil
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Roast the Garlic:
Preheat the oven to 400°F. Lay out aluminum foil squares about 5″-5″.
- Using your hands, clear the sheer layers of the garlic bulb. Keeping the bulb intact, slice 1/4″ off the “non root” side of the garlic cloves on the bulb.
Place the garlic bulb in a middle on an aluminum foil square. Drizzle garlic cloves with 1 teaspoon of olive oil and wrap the bulb in foil.
Place wrapped garlic bulb in a pan and bake for 40 minutes. Let the bulb cool down before using.
- Once garlic bulbs have cooled, either squeeze garlic cloves out or individually peel them.
- To a small processor or blender, add mayonnaise, dijon mustard, lemon juice, grated parmesan, salt, pepper and garlic cloves. Blend until smooth.
- Store in refrigerator or serve immediately.
Keywords: garlic aioli, roasted garlic aioli, lemon garlic aioli