Perfect for salads, sandwiches, or veggies — you can’t beat the flavor of homemade Roasted Garlic Aioli
Traditional aioli began as a simple emulsion of olive oil, mashed garlic and salt, made by hand with a mortar and pestle. No egg, no lemon—just garlic and oil. Over time the recipe evolved to include egg yolk, which helps stabilize the emulsion and makes it less likely to break and separate into an oily mess.
Today, aioli is often thought of as a flavored mayonnaise: mayonnaise or an emulsified base combined with olive oil, garlic and seasonings. For convenience and safety, many home cooks use store-bought mayonnaise as the base. I do the same for this roasted garlic aioli, preferring a mayonnaise made with olive oil because its flavor is closer to a traditional emulsion.
There are countless aioli variations. Roasting the garlic transforms its flavor—intensifying sweetness while removing sharpness—and gives this aioli a rich, mellow depth. I often roast several heads of garlic at once and freeze portions so the roasted garlic is always on hand.
Besides the roasted garlic and mayonnaise, I add a touch of Dijon and whole grain mustard, a splash of lemon juice, and a hint of Worcestershire sauce. These ingredients enhance the garlic without overpowering it. If you want extra heat or smokiness, stir in a dash of hot sauce, smoked paprika, or roast a few shallots with the garlic for a different dimension.
This aioli is versatile: spoon it over salads, spread it on sandwiches, serve it with roasted vegetables or fries, or use it as a dip. Because it’s made with commercial mayonnaise rather than raw eggs, it keeps longer in the refrigerator—about two to three weeks—so you can make a batch and enjoy it over time.
I first developed this recipe as part of a series that includes Instant Pot grilled onions and a veggie-forward burger inspired by a restaurant favorite. The roasted garlic aioli plays beautifully with those components, elevating sandwiches and burgers with bold garlic flavor.
Progressive Eats this month is highlighting homemade condiments, and this roasted garlic aioli is an ideal addition. It’s a simple, flavorful condiment you can make at home and use in many dishes to add bright garlic notes and creaminess.
Homemade Condiments
- Homemade Ketchup – Healthy Delicious
- Kasundi – Fermented Mustard Paste – Spiceroots
- New Mexican Green Chile Sauce – The Heritage Cook
- Skordalia (Greek Garlic and Potato Dip) – Karen’s Kitchen Stories
- Onion Marmalade – That Skinny Chick Can Bake
- Roasted Garlic Aioli – Creative Culinary
- Gribiche – The Wimpy Vegetarian
- Homemade Clotted Cream – The Redhead Baker
- Homemade Teriyaki Sauce – Shockingly Delicious
PIN IT! ‘Homemade Roasted Garlic Aioli’
Homemade Roasted Garlic Aioli
Barb
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Ingredients
- 3 heads Roasted Garlic see notes for roasting instructions (oven or Instant Pot)
- 1 cup mayonnaise choose a brand made with olive oil if possible
- 1 teaspoon whole grain mustard
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire Sauce
- salt and pepper
Instructions
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Mash the roasted garlic with a fork until it forms a smooth paste.
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In a medium bowl, combine the mayonnaise, mashed roasted garlic, whole grain mustard, Dijon, lemon juice and Worcestershire sauce. Whisk until smooth. Season to taste with salt, black pepper and a pinch of cayenne if you like heat.
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Refrigerate for at least 30 minutes to let flavors meld. Store in the refrigerator and use within 2–3 weeks.
Notes
Nutrition
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