Name: Roasted Garlic Aioli Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 bulb garlic; 1 tsp olive oil; 1/2 cup mayonnaise (or vegan mayo); 1 tsp Dijon mustard; 1 tsp lemon juice; Salt to taste; Optional: 1–2 tbsp water to thin

Creamy, savory, and rich with the deep sweetness of roasted garlic, this Roasted Garlic Aioli Sauce is a game-changer for dips, spreads, and sauces. I love using it with crispy fries, grilled vegetables, or slathered on sandwiches for a punch of flavor that feels gourmet but comes together so simply.

Why You’ll Love This Recipe

I always turn to this roasted garlic aioli when I want something that’s both indulgent and easy to make. Roasting the garlic softens its sharpness and brings out a mellow, caramelized depth that transforms ordinary mayo into something extraordinary. It’s versatile, naturally gluten-free, and easily made vegan by swapping in plant-based mayo. Plus, it keeps well in the fridge, making it perfect for prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 bulb garlic

1 tsp olive oil

1/2 cup mayonnaise (or vegan mayo)

1 tsp Dijon mustard

1 tsp lemon juice

Salt to taste

Optional: 1–2 tbsp water to thin

Directions

I preheat my oven to 400°F (200°C).

I slice off the top of the garlic bulb just enough to expose the tops of the cloves, drizzle it with olive oil, and wrap it in foil.

Then I roast it for 35–40 minutes until the cloves are soft, golden, and fragrant. After letting it cool slightly, I squeeze out the roasted cloves.

In a bowl, I mash the roasted garlic until smooth.

I stir in the mayonnaise, Dijon mustard, lemon juice, and a pinch of salt, mixing until it’s creamy and well combined.

If I want a thinner sauce, I add water slowly until I reach the desired consistency.

Finally, I taste and adjust with a little more salt or lemon juice if needed.

Servings and timing

Servings: 8 (about 2 tablespoons per serving)

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Calories: 90 kcal per serving

Variations

Vegan-Friendly: I use a vegan mayo to make this plant-based.

Spicy Kick: Sometimes I mix in a pinch of cayenne or a squirt of sriracha for heat.

Herb Twist: I love adding finely chopped fresh herbs like parsley, chives, or basil for added flavor and color.

Extra Tangy: A splash more lemon juice gives it a brighter, zesty edge.

Smoky Flavor: Smoked paprika adds a delicious smoky depth that pairs great with grilled foods.

Storage/Reheating

I store leftover roasted garlic aioli in an airtight container in the fridge, where it keeps fresh for up to one week. Then I don’t recommend freezing it, as the texture can separate. I give it a quick stir before serving if it settles or thickens. No reheating needed—it’s ready straight from the fridge.

Related Recipes:

Creamy, Garlicky Aioli Perfect for Dipping and Spreading

FAQs

How do I roast garlic without foil?

I sometimes use a small covered baking dish or wrap the bulb in parchment paper instead of foil. It still softens beautifully.

Can I use raw garlic instead?

Technically, yes—but the flavor will be much sharper and more pungent. I prefer roasted for its mellow sweetness.

What can I serve this aioli with?

I spread it on sandwiches and burgers, use it as a dip for fries and roasted veggies, or drizzle it over grilled meats and grain bowls.

Can I make this in advance?

Absolutely. I often make it a day ahead—it actually tastes even better once the flavors have melded in the fridge.

Is this aioli keto-friendly?

Yes! Since it’s low in carbs and high in healthy fats (especially if I use olive oil-based mayo), it fits well with a keto diet.

Conclusion

This Roasted Garlic Aioli Sauce is one of those small recipes that makes a big impact. I love how simple ingredients come together into something so flavorful and versatile. Whether I’m entertaining or just making a weeknight dinner feel special, this aioli always delivers.

📖 Recipe: