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Quick and Easy Recipe: Roasted Garlic Aioli Sauce

Our roasted garlic aioli is perfect for dipping fries, spreading on sandwiches, dolloping on top of grilled meats, or serving with crabcakes. With these simple ingredients: olive oil, egg yolks, dry mustard, roasted garlic, white wine vinegar, salt and pepper, this garlic aioli recipe takes less than 20 minutes to make.
Prep Time30 minutes
Course: Condiment
Cuisine: French, Mediterranean
Keyword: aioli, aioli recipe, aioli sauce, aioli without blender, alioli, allioli, garlic aioli, how to make aioli, Roasted garlic aioli, roasted garlic aioli sauce, why aioli split, why aioli won’t thicken

Ingredients

  • 1 head garlic roasted
  • ½ tsp. sea salt or to taste
  • 4 large egg yolks at room temperature
  • ¾ cup olive oil
  • ¼ tsp. pepper preferably white pepper
  • ½ tsp. dry mustard
  • 1 tbsp. white wine vinegar

Instructions

Roast the garlic:

  • Preheat your oven to 375°F (190°C)
  • Take a whole head of unpeeled garlic and wrap it in three layers of aluminum foil.
  • Place the wrapped garlic in the preheated oven. Using the roast function, roast the garlic for 15 minutes.
  • Turn off the oven and let the garlic sit in the hot but cooling oven for an additional 20-30 minutes. Start checking after about 20 minutes. The garlic is ready when it can be easily squeezed without resistance.
  • Let the garlic cool in the foil before using it in the aioli.

Make the aioli sauce:

  • Unwrap the roasted garlic and squeeze and scrape the garlic cloves into a small bowl.
  • Add a pinch of salt and mash the roasted garlic with a fork until it forms a smooth paste. Set aside.
  • In a mixer bowl, whisk the egg yolks until they lighten in color and become slightly fluffy.
  • Add all the mustard to the yolks and whisk until fully incorporated.
  • Very slowly drizzle in the olive oil ½ teaspoon at a time and gently whisk until a thick emulsion forms. This should happen after about 2 tablespoons of oil have been added.
  • Once a stable emulsion has formed, continue to add the remaining oil, 1 teaspoon at a time, whisking thoroughly after each addition until half of the oil has been used.
  • Add white wine vinegar and whisk till all of the vinegar is incorporated. Start adding oil again, until all the oil is used.
  • Gently stir in the garlic paste. Season with pepper and add more salt if required