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Homemade Aioli (Roasted Garlic Mayonnaise) photo

Aioli (Roasted Garlic Mayonnaise)

This homemade aioli is a game-changer! Creamy, rich, and infused with roasted garlic, it elevates any dish!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Condiment
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 bulbs garlic roasted
  • 6 large egg yolks
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 600 milliliters olive oil regular or light
  • 100 milliliters extra virgin olive oil
  • to taste black pepper
  • to taste sea salt

Equipment

  • Roasting pan
  • Food processor or blender
  • Measuring cups and spoons
  • Spatula
  • Storage Container

Method
 

Instructions
  1. 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.
  2. In your food processor, combine the roasted garlic, egg yolks, white vinegar, and Dijon mustard. Blend until smooth and well combined.
  3. 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.
  4. Once your aioli has reached the desired consistency, season with sea salt and black pepper to taste. Blend again briefly to combine.
  5. 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.