Roasted Garlic Aioli
Creamy, tangy roasted garlic aioli is quick and easy to make with whole roasted garlic bulbs, lemon, Dijon mustard, and mayo. You'll want to eat it with everything!
Servings: 12 (makes ~1 ¾ cups)
Equipment
Ingredients
For the roasted garlic
- 4 whole garlic bulbs skin on
- 4 tablespoons olive oil
For the aioli
- 1½ cups mayonnaise
- 1½ tablespoons olive oil
- ½ teaspoon Dijon mustard
- Juice and zest of ½ lemon
- Salt and pepper to taste
Instructions
- Preheat. Preheat the oven to 400°F.
- Prep the garlic. Cut ~ ½-inch off the top of each garlic bulb and drizzle each with 1 tablespoon of olive oil. Wrap 2 bulbs in a sheet of aluminum foil and then wrap the other two in a sheet of aluminum foil.
- Roast. Place the foil packets on a baking sheet (or directly on an oven rack) and bake for 45 minutes.
- Squeeze. Remove the foil from the garlic and use your hands to squeeze the cloves out into a food processor or small blender.
- Put it all together. Add the mayo, olive oil, mustard, lemon juice, and lemon zest to the food processor and blend until smooth.
- Season. Taste the aioli and season with salt and pepper as desired.
Notes
This aioli recipe makes about 1¾ cups. Keep it in an airtight container or jar with a lid. It should stay fresh in the fridge for up to a week.
Nutrition
Calories: 262kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.3mg
