Roasted Garlic Aioli

Name: Roasted Garlic Aioli
Total time: 30 min
Ingredients: 2 heads roasted garlic; 2 tbsp olive oil; ½ cup mayo (full fat); 2 tbsp lemon juice; ¼ tsp pepper (I use white pepper); ½ tsp Worcestershire sauce

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Creamy, garlicky, and flavorful, this homemade Roasted Garlic Aioli is so easy to make. Thanks to the combination of roasted garlic, mayonnaise, and lemon juice, this aioli is bright, tangy, and goes with everything. It’s perfect as a dipping sauce or as a flavorful spread that comes together in around or less than 30 minutes.

If there’s one thing that I always have in my kitchen, it’s garlic. I will make H take me to the yearly garlic festive to stock up with garlic from the local farmers. That’s how much I love garlic. A delicious thing I love making with garlic is this roasted garlic aioli. It’s so tasty and goes with everything.

Overhead view of a jar of roasted garlic aioli.

Why You’ll Love This Recipe

Aioli is so versatile. You can use it as a condiment and serve it with fries, serve it with vegetables, spread it on bread, and more! I even use it as I would with mayo for grilled cheese.
It comes together super easily. You simply roast the garlic, then mix everything together.
I won’t say that this is way better than store-bought because there’s a local place that makes theirs from locally grown garlic, and it is amazing, but this homemade roasted garlic aioli is pretty dang good. You’ll be inhaling all of it immediately!

Ingredients You’ll Need

Ingredients needed to make roasted garlic aioli.

roasted garlic — you can roast garlic in the oven or roast garlic in the air fryer. It does require a little extra time, but it tastes amazing. You can always prepare this ahead of time, as roasted garlic can be stored in the fridge for up to a week.
oil — you can use olive oil or any netural oil you’d like. Sunflower oil is a great option for the aioli.
mayonnaise — using mayonnaise means we don’t have to emulsify eggs with oil etc.
lemon juice — I love the tang you get some lemon juice. You need to use fresh lemon. Bottled lemon juice does not have the same brightness or fresh taste.
pepper — I use white pepper just because it blends into the aioli. You can use black pepper as well.
Worcestershire sauce — all you need is a dash of Worcestershire sauce for some savoury umami flavor.

How to Make Roasted Garlic Aioli

Set of two photos showing roasted garlic cloves before and after mashing.

In a small bowl or container, add the roasted garlic.
Mash the garlic until they’re no longer whole.

Set of two photos showing aioli ingredients mixed together.

Add the oil, mayonnaise, lemon juice, pepper, and Worcestershire sauce to the mashed roasted garlic.
Mix until well combined.

A spoonful of roasted garlic aioli lifted from a jar.

Recipe Tips and Notes

You can use a mortar and pestle to mash the garlic but I used a honey dipper since it was the first thing I found haha. You can also use the stick end of a thick wooden spoon or small rolling pin as well. Anything that can easily mash the garlic.
For some extra spice, you can add chipotle powder, a pinch of cayenne pepper, sriracha, or even gochujang to the roasted garlic aioli.
Fresh herbs such as chives or rosemary make for a delicious addition to the aioli.

A small bowl of roasted garlic aioli by some crispy potatotes.

I like refrigerating the aioli for 10 to 20 minutes after making it and before serving it so the flavours have time to meld together. You can use it right after making it but the flavour won’t be as strong.
I love serving the roasted garlic aioli with crispy potatoes, chicken, fish, fries, and more. It truly goes with everything!
To store: Keep the roasted garlic aioli in an airtight container in the fridge for up to a week. I do not recommend freezing the aioli as it may split when thawed.

What is aioli?

Aioli is a French emulsion that is creamy and rich. It’s traditionally made with raw eggs, olive oil, salt, garlic, and lemon juice. This roasted garlic aioli is made with mayonnaise, which is also an emulsion itself, to skip us having to do it.