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!
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.
1 whole garlic bulb, Olive oil
Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
3/4 cup mayonnaise, 1 Tablespoon lemon juice, Salt and pepper
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.