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A small bowl of roasted garlic aioli topped with fresh chives, on a cutting board next to more chives and a bulb of garlic. A spoon is dipping into the sauce and lifting some up.
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Roasted Garlic Aioli

Roasted Garlic Aioli is the PERFECT dipping sauce, made with roasted garlic blended with olive oil, lemon juice, mayo, and spices, ready in under 45 minutes!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: sauce
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 12 servings
Calories: 160kcal
Author: Jacqui

Equipment

  • 1 medium mixing bowl with a whisk and a fork
  • aluminum foil

Ingredients

Roast the Garlic

  • 1 whole garlic bulb
  • 1 tablespoon extra virgin olive oil

Make the Aioli

  • 1 cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh chives chopped
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Cut about 1/2-inch off the top of the garlic bulb, enough to leave the cloves open. Leave the rest of the bulb intact and the skin on.
  • Place the garlic on the foil open-side-up and drizzle with olive oil. Wrap the garlic tightly in the foil and place it on the oven rack. Roast the garlic for 25-30 minutes, or until the cloves are soft and a fork goes through easily.
  • Remove the garlic from the oven and let it cool enough to handle. Once it's cool, squeeze the roasted garlic cloves into a medium mixing bowl, and discard the rest of the bulb. Use a fork to mash the roasted cloves until soft.
  • Add all other ingredients to the bowl and whisk everything together until well combined. Adjust with any additional salt and pepper and serve.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
I don't recommend freezing this because the creamy texture may separate or become gritty.
Cooking Tips
  • This recipe uses mayonnaise as its main aioli base. Use a brand that you know you like, because this will have a big impact on the flavor.
  • Instead of mashing the garlic, you can blend it all together in a food processor or with an immersion blender.
  • The flavor gets better as the aioli sits in the refrigerator. I like to make this ahead of time, and store it in the refrigerator until we're ready to eat.
  • The garlic bulb will be really hot after roasting. Let it cool until you can easily handle it.

Nutrition

Calories: 160kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 216mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
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