🧄 Roasted Garlic Aioli
Category: Sauces
Description
Silky smooth and packed with mellow roasted garlic, this luxurious aioli delivers restaurant-quality flavour with surprisingly little effort. Rich, creamy and delicately balanced with lemon and Dijon mustard, it’s the perfect companion for chips, steaks, seafood and roasted vegetables.
Why You’ll Love This
- Rich roasted garlic flavour
- Smooth and creamy texture
- Perfect for dipping or spreading
- Elevates simple dishes instantly
- Keeps for up to 1 week
Prep Time
10 Minutes (plus roasting time)
Cook Time
40 Minutes
Makes
Approximately 300ml
Ingredients
- 1 whole garlic bulb
- 200ml good-quality mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp extra virgin olive oil
- ½ tsp fine sea salt
- ½ tsp white pepper
Method
- Preheat the oven to 190°C (170°C fan).
- Slice the top off the garlic bulb, drizzle with olive oil and wrap in foil.
- Roast for 35–40 minutes, until soft and golden.
- Allow the garlic to cool slightly, then squeeze the roasted cloves into a bowl.
- Mash into a smooth paste.
- Add the mayonnaise, Dijon mustard, lemon juice, lemon zest, salt and white pepper.
- Stir until silky smooth.
- Refrigerate for at least 30 minutes before serving.
How To Use
- Serve with chips or wedges.
- Spread onto burgers and sandwiches.
- Pair with grilled steak.
- Spoon over roasted vegetables.
- Serve alongside seafood.
- Use as a dip for chicken.
Adventurer’s Notes
Roasting garlic transforms its sharp bite into a mellow sweetness that’s impossible to achieve any other way. Combined with creamy mayonnaise and bright citrus, this aioli delivers the sort of refined flavour often found in high-end restaurants, yet it’s simple enough to prepare in any home kitchen.
Storage
Store in an airtight container in the refrigerator for up to 1 week.
Merchant’s Tip
Roast two bulbs of garlic while the oven is on and freeze the extra roasted cloves. They’ll be ready whenever you fancy making another batch of aioli or enriching soups, mashed potatoes or pasta sauces.
