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Quick & Easy Roasted Garlic Aioli Sauce

This creamy roasted garlic aioli recipe is bright, tangy, and so refreshing! It combines lemon juice, mayonnaise, a roasted garlic bulb, and a drizzle of olive oil. That’s it— it is as simple and satisfying as can be. Ready in just 25 minutes!
5 from 3 votes
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Course: Dip
Cuisine: French
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 144kcal
Author: Becca Mills

Ingredients
 

  • 1 whole garlic bulb
  • Olive oil, drizzle
  • 3/4 cup mayonnaise
  • 1 Tablespoon lemon juice, freshly squeezed
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic clove is exposed. Place the bulb in a piece of aluminum foil and drizzle olive oil on top. Wrap the foil around the bulb and bake for 20-25 minutes, until cloves are tender.
  • Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
  • Let the garlic bulb cool slightly until you're able to handle it; turn upside down and squeeze out the garlic cloves. Chop the cloves to desired size (or alternatively mix into the mayonnaise with a fork to break them apart). Stir into mayonnaise mixture until completely incorporated, being sure to taste test for salt levels again.
  • Serve as a dip, on a sandwich, or with seafood dinner. Store in an airtight container in the fridge for up to 10 days.

Notes

Additional add-ins: fresh or dried herbs! Chives and rosemary are my favorites.
You can use freshly minced garlic, but it will have a much more potent garlic punch. Use only 1-2 cloves if using raw.
This recipe makes approximately 3/4 cup of aioli. 

Nutrition

Serving: 2TBSP | Calories: 144kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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