There’s something truly magical about a homemade aioli (roasted garlic mayonnaise). This creamy delight, infused with the rich flavors of roasted garlic, elevates any dish from ordinary to extraordinary. Whether you’re slathering it on a fresh sandwich, using it as a dip for crispy vegetables, or pairing it with seafood, this aioli recipe is sure to impress. Plus, it’s surprisingly easy to make at home. Let’s dive into the world of aioli and discover how to whip up this luscious condiment.
Why You’ll Love This Recipe
This aioli (roasted garlic mayonnaise) recipe is a must-try for several reasons. First, the roasted garlic gives it a rich, mellow flavor that is far superior to store-bought mayonnaise. Second, the process of making aioli is straightforward and requires only a handful of ingredients. Finally, once you master this basic recipe, you can customize it with herbs, spices, or other flavorings to suit your taste. Whether you’re a garlic lover or just looking to elevate your culinary creations, this aioli recipe will quickly become a kitchen staple.
The Essentials
To make the perfect aioli (roasted garlic mayonnaise), you’ll need the following ingredients:
- 2 bulbs of garlic – Roasting brings out the sweetness and mellows the flavor.
- 6 egg yolks – These provide the creamy base for your aioli.
- 2 tablespoons white vinegar – Adds acidity to balance the richness.
- 2 tablespoons Dijon mustard – For a hint of tang and depth of flavor.
- 600 milliliters olive oil – Regular or light olive oil is ideal; avoid extra virgin for a milder taste.
- 100 milliliters extra virgin olive oil – Adds a touch of robust flavor.
- Black pepper – To taste, for seasoning.
- Sea salt – Enhances the overall flavor.
Tools & Equipment Needed
Before you start, gather these essential tools:
- Roasting pan – For roasting the garlic bulbs.
- Food processor or blender – To blend the ingredients into a creamy consistency.
- Measuring cups and spoons – For precise ingredient measurements.
- Spatula – To scrape down the sides of the processor as needed.
- Storage container – To keep your aioli fresh in the refrigerator.
Method: Aioli (Roasted Garlic Mayonnaise)
Now, let’s get into the step-by-step process of making your own aioli (roasted garlic mayonnaise).
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle with a little olive oil and wrap in aluminum foil. Roast for about 30-40 minutes, or until the cloves are soft and golden. Allow to cool slightly before squeezing the garlic into a bowl.
Step 2: Prepare the Aioli Base
In your food processor, combine the roasted garlic, egg yolks, white vinegar, and Dijon mustard. Blend until smooth and well combined.
Step 3: Emulsify the Oils
With the processor running, slowly drizzle in the olive oil (both regular/light and extra virgin). It’s important to add the oil gradually to create a stable emulsion. Continue blending until the aioli is thick and creamy.
Step 4: Season to Taste
Once your aioli has reached the desired consistency, season with sea salt and black pepper to taste. Blend again briefly to combine.
Step 5: Store and Enjoy
Transfer the aioli to a storage container and refrigerate. It will keep well for about one week, though the flavors will continue to develop over time.
In-Season Swaps
If you’d like to experiment with flavors or adapt the aioli to seasonal ingredients, consider these swaps:
- Herbs: Fresh herbs like basil, dill, or chives can add a burst of flavor.
- Citrus: A splash of lemon or lime juice can brighten the aioli.
- Spices: A pinch of smoked paprika or cayenne pepper can add heat.
- Roasted red peppers: For a sweeter, more vibrant aioli.
Behind the Recipe
This aioli (roasted garlic mayonnaise) recipe is inspired by traditional Mediterranean sauces, which often blend garlic with oil and emulsifiers. The addition of egg yolks and mustard not only thickens the mixture but also helps stabilize the emulsion, resulting in a creamy texture that is irresistible. This version uses roasted garlic, which adds a unique depth of flavor compared to raw garlic, making it perfect for dipping or as a condiment.
Freezer-Friendly Notes
If you find yourself with leftover aioli, you can freeze it for later use. Here are some tips:
- Portion the aioli into small, airtight containers or ice cube trays.
- Label with the date and type, so you know what you’ve got on hand.
- When ready to use, thaw in the refrigerator overnight and stir well before serving.
Frequently Asked Questions
Can I use raw garlic instead of roasted garlic?
Yes, you can use raw garlic, but it will impart a much sharper and pungent flavor. Roasted garlic is recommended for a sweeter, milder taste.
What can I serve aioli with?
Aioli pairs wonderfully with a variety of dishes, including sandwiches, grilled vegetables, seafood, and fried foods. It can also be used as a dip for fresh veggies or chips.
How can I make aioli vegan?
To make a vegan version, you can substitute the egg yolks with aquafaba (the liquid from canned chickpeas) and follow the same method. The flavor may slightly differ, but it will still be delicious!
What if my aioli doesn’t thicken?
If your aioli doesn’t thicken, it may be due to adding the oil too quickly. You can try adding a little more egg yolk and blend again to help stabilize the emulsion.
If you love this aioli (roasted garlic mayonnaise), you might also enjoy these recipes:
Ready, Set, Cook
Now that you have all the information you need, it’s time to roll up your sleeves and get cooking! This aioli (roasted garlic mayonnaise) is a fantastic addition to your culinary repertoire. With its creamy texture and bold flavor, it’s bound to become a favorite in your kitchen. Whether you’re entertaining guests or simply want to treat yourself, this homemade aioli will surely impress. Enjoy the process, and don’t forget to share your creations with friends and family. Happy cooking!
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Aioli (Roasted Garlic Mayonnaise)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle with a little olive oil and wrap in aluminum foil. Roast for about 30-40 minutes, or until the cloves are soft and golden. Allow to cool slightly before squeezing the garlic into a bowl.
- In your food processor, combine the roasted garlic, egg yolks, white vinegar, and Dijon mustard. Blend until smooth and well combined.
- With the processor running, slowly drizzle in the olive oil (both regular/light and extra virgin). It’s important to add the oil gradually to create a stable emulsion. Continue blending until the aioli is thick and creamy.
- Once your aioli has reached the desired consistency, season with sea salt and black pepper to taste. Blend again briefly to combine.
- Transfer the aioli to a storage container and refrigerate. It will keep well for about one week, though the flavors will continue to develop over time.
Notes
- For a twist, add fresh herbs like basil or dill.
- Experiment with citrus by adding lemon or lime juice for a brighter flavor.
- If the aioli doesn’t thicken, try adding more egg yolk.
- Store leftovers in an airtight container to keep it fresh.
- Portion and freeze any leftover aioli for later use.
