Ridiculously Easy Roasted Garlic Aioli Sauce

Here we are, lovers of quick and easy homemade sauces – for dipping, spreading, and drizzling. United with the lovers of roasted garlic, this recipe is a dream come true, especially because it is so dang easy.

There’s no shortage of garlic as a main ingredient here in Fork in the Kitchen’s collection of vegetarian dishes. There isn’t a meal, sauce, or pasta that isn’t made better with garlic. Aioli is no exception to that. In fact, in my humble opinion, aioli should never be made without garlic.

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What is Garlic Aioli?

Aioli is a French emulsion traditionally made by mashing garlic and olive oil in a mortar and pestle into a sauce. Of course, some salt is added, too, but that should be a given by now. Because this process is quite labor-intensive and prone to breaking, there’s an easier method (hint: it’s used in this recipe!).

All you need to know, though, is that aioli is a creamy, luxurious dipping sauce for fries, roasted potatoes, slathering on sandwiches, and much more.

The Ridiculously Easy Secret Method

Ah, instead of emulsifying garlic and oil until they form the creamiest dippable sauce…we’re using our shortcut ingredient: mayonnaise!

Mayonnaise is another emulsion, which means it combines substances that don’t typically want to go together (egg yolks, oil, and vinegar).

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Using store-bought mayo to make a simple aioli makes this condiment super accessible and ridiculously easy. I’ve been using this mayo-aioli method for years when testing and enjoying recipes in my kitchen. Yet, I’ve also noticed it’s a method restaurants have been using, too.

Basically, it’s a win-win all around, and your aioli game just went to the A-leagues.

First Thing: Roast Garlic

If you’ve been here a while, then you know I love using roasted garlic in recipes. Nothing is better than the mellow, deep flavor that comes once garlic is roasted, each clove caramelizing in its little sleeve, becoming tender and delicious.

And it’s so magical when it’s added to a creamy dip that you can literally use on everything. Magical, my friends. Lucky for you and me, and all of us, it’s pretty darn easy to roast garlic, too; it just takes a little time.

1. Cut the top off of a whole garlic bulb—yep, the whole top. This exposes each clove so it can roast and be easily removed once soft.
2. Place it on a piece of foil large enough to wrap around the entire bulb. Once it’s on the foil, drizzle a bit of olive oil on top, along with a pinch of salt for good measure.
3. Wrap the foil around the garlic bulb, securing any openings so the bulb is fully closed into the foil, and place it in the oven for about 25-35 minutes, depending on the size of the cloves and the entire garlic bulb.

How to Make Garlic Aioli

1. After the garlic has been roasted, open the foil to vent out the steam and set it aside until the bulb is cool enough to touch while you prepare the other two ingredients (that’s right, friend—it’s just three ingredients!).
2. Add mayonnaise, lemon juice, and a pinch of salt in a bowl.
3. Squeeze the roasted garlic cloves from the bulb. If it’s still too hot, use a towel or a potholder, then gently squeeze from the bottom of the bulb to press out the cloves. Two options from here:
   • Chop the cloves before adding them to the mayo mixture (smoother).
   • Use a fork to smash them while mixing the aioli (more garlic bits).
   • Want it extra smooth? Use a blender or food processor!
4. Stir it all together, taste test, and enjoy the heck out of this delicious dip.

Variation ideas: stir in fresh herbs like rosemary, chives, or parsley for added flavor and brightness.

Recipes to Pair with Aioli

There are endless possibilities for garlic aioli. It’s the condiment of all condiments and definitely worth making with this easy method!

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For starters, this sauce is the best kind of dipping sauce. Its creaminess is unrivaled with crispy, fried things. If it’s fried, crispy, and carb-loaded, it’s going to pair well with aioli.

• onion rings
• crispy potatoes
• french fries or sweet potato fries
• crab cakes
• tater tots

It’s also amazing with grilled or baked proteins like rosemary salmon. You can slather it on top or serve it on the side as a dipping condiment.

Of course, aioli is most definitely delicious on sandwiches—lunchmeat sandwiches, veggie sandwiches, caprese sandwiches, and especially burgers. You cannot go wrong with creamy mayo and a hint of garlic. No sandwich isn’t made better with aioli.

It’s delicious with raw or roasted veggies. Try it in a vinaigrette, or add it to potato salad. It’s also delectable just slathered on a baguette paired with marinated olives.

I could go on and on, but I’ll let you get to roasting some garlic and enjoying this aioli with whatever happens to be on the dinner menu tonight (leave a comment and let us know!).

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

By the Way…

This recipe is part of our collection of savory homemade sauce recipes. Check it out!

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