Love Aioli and want to learn how to make it from scratch? Well you found the perfect and easy recipe.
Why you would like this garlic aioli
This roasted garlic aioli is the perfect condiment to have on hand. You can use it as a a spread for a sandwich, a dip and many more. It consists of a mayonnaise base but also contains roasted garlic which gives creaminess and flavor. This recipe is a must!
Ingredients for Roasted Garlic Aioli
Egg yolks: 3 large yolks
Garlic: I made roasted garlic.
Dijon mustard: The brand I used is Grey Poupon.
Herbs: You can use your favorite herb, I used dill.
Lemon juice: Fresh lemon, for flavor.
White wine vinegar: Used for flavoring. The brand I used is called POMPEIAN Gourmet White wine Vinegar.
Oil: I use a blend of oil. Olive oil and vegetable oil.
Pepper: I use ground white pepper. It gives good flavor and it isn’t obvious in the sauce.
Salt: Kosher salt
How to make Roasted Garlic Aioli
Roasting Garlic: Roast garlic in a preheated oven 400F. Allow it to cool before adding it to the aioli.
Blending: Blend all the ingredients in the food processor until it turns a lighter color.
Adding Oil: When adding oil, you want to slowly drizzle it in so it can emulsify.
Questions Usually Asked
How long does Aioli Last?
Aioli lasts up to a week in the fridge.
What if I don’t have a food processor?
If you don’t have a food processor, you can make your aioli by using a hand whisk or a hand blender (immersion blender).
Using a hand whisk:
- Add all your ingredients into a bowl, except your oil and white pepper. You can place a kitchen towel under the bowl to help stabilize your bowl from moving.
- Use a whisk to mix you mixture till it becomes a lighter shade. Once you notice your mixture lighten, you can slowly start pouring in your oil. You wanna hold the oil in one hand while mixing with the other. Make sure you pour your oil very slowly so it can emulsifying. If you accidentally add too much oil, stop and mix it in well before adding more. Keep mixing and adding oil until it reaches the right consistency.
- Season with salt and white pepper.
Using a immersion blender:
- Add all your ingredients into a beaker, except your oil and white pepper.
- Use the whisk attachment and blend until mixture becomes lighter in color.
- Slowly pour in your oil while mixing. Don’t add too much oil at once or else it won’t emulsify. Keep mixing until it reaches the right consistency.
- Season with salt and white pepper.
How to Roast Garlic?
- Preheat oven to 400F.
- Cut off the top of your garlic head and place it into a piece of foil.
- Drizzle with some olive oil and season with a pinch of salt. Wrap the garlic in the foil and place it onto a sheet pan. Bake for 30-60 minutes or until soft. Allow it to cool before using it. You can squeeze out the garlic or peel it.
Can I use a different herb?
Yes, you can.
Can I use frozen or dry herbs?
I don’t have fresh herbs on hand all the time so I use both frozen. But you can definitely use dry herbs.
Roasted Garlic Herb Aioli
- Food Processor or Hand whisk
- 3 egg yolks
- 1 small garlic head, roasted
- 1 tbsp of Dijon mustard
- 1/2 tbsp + 1/4 tsp of lemon juice
- 1/2 tbsp of white wine vinegar
- 1 tbsp of your favorite herb
- 1/2 cup of olive oil
- 2 tbsp of vegetable oil
- 1/4 tsp of white pepper
- Salt to taste
- In a food processor add your egg yolks, dijon mustard, roasted garlic, dill, lemon juice, white wine vinegar and a pinch of salt. Blend the mixture till you notice it turning into a lighter color. You can also stop the food processor to scrape the sides incase everything didn't blend together.
- Turn it back on and slowly start pouring your oil in. You will notice the sauce come together and thicken. If you see that the oil didn't fully blend, stop the food processor and mix it up with a spatula before proceeding.
- To finish the aioli add salt and white pepper to taste.