This easy garlic aioli recipe is a mix of roasted garlic and mayo, to make a quick dip, sauce, or dressing. Use it for fries, burgers, seafood, veggies, or any of your favorite foods.
What’s in Garlic Aioli?
This super easy garlic aioli only requires a few ingredients, and it’s mixed in minutes. The freshly-roasted garlic really upgrades the overall flavor of this sauce.
- Garlic: This is what gives aioli its signature flavor! Oven roast heads of garlic before mashing to make the sauce.
- Olive Oil: Drizzle olive oil over the garlic before roasting.
- Mayonnaise: Using a mayo base makes this dish so much quicker and easier to make than a traditional version.
- Lemon Juice: The citrus adds a bright flavor that works well with garlic.
- Worcestershire Sauce
- Cayenne: A dash of cayenne adds just a bit of heat into the mix.
What else can I mix into aioli sauce?
Once you have the basic aioli recipe down, you can mix in lots of other ingredients to slightly change the flavor every time you make it.
- Mix in chipotle seasoning, paprika, chili, or red pepper flakes to make a spicier version.
- Increase the savoriness with different herbs, like rosemary, oregano, or basil.
- You could also mix in horseradish, Dijon, sriracha, hot sauce, or soy sauce.
Traditional aioli is an emulsion of garlic and olive oil, served as a cold sauce or spread.
Aioli and mayo are 2 different types of emulsions: aioli is made with garlic and oil, while mayo is made with egg yolks and oil. However, this aioli recipe does use mayo to make the process much easier. So the short answer: yes, this recipe is garlic mayo.
Unfortunately, you can’t really freeze aioli. It just doesn’t work very well once it thaws (as is the case with any emulsified sauce that separates).
Yes! This sauce will keep well in the refrigerator for about 2 days. So you can make this up to 48 hours in advance.
This is a thick, creamy sauce with a mayo base, so it’s not considered healthy. You can use light mayo if you prefer.
The main flavor you’ll taste is garlic, but the cayenne adds a bit of heat, and Worcestershire adds a spicy, almost tangy flavor.
Aioli is served cold or room temperature.
You should refrigerate the sauce for at least 30 minutes before serving.
How to Store Roasted Garlic Aioli
Keep it in an airtight container and store in the fridge up to 2 days. Any longer, and the ingredients will start to separate.
How to Use Aioli Sauce
This quick and easy garlic aioli can be used as a dip, dressing, condiment, or spread with all kinds of dishes–it’s so versatile!
- Serve it as a dipping sauce with shoestring fries or potato wedges, tater tots, roasted veggie sticks, or pasta chips.
- Spread it onto a juicy burger, chicken sandwich, or BLT sandwich.
- And it’s one of the best sauce to serve with seafood dishes, like crab cakes or fish sticks.
If you make this Garlic Aioli Recipe, be sure to upload a photo in the comments below and let us know how you love using it! Enjoy.
Garlic Aioli Recipe
Ingredients
- 2 large whole heads of garlic click for video about roasting garlic
- 2 teaspoons olive oil
- ½ cup mayonnaise
- 1½ tablespoons fresh lemon juice about ½ lemon
- 1 teaspoon Worcestershire Sauce
- 1/8 teaspoon cayenne pepper
Instructions
- Heat oven to 400°F.
- Trim off ½ inch off the top of each head of garlic. Rub the garlic heads with your fingers to remove all except one layer of skin around the cloves.2 large whole heads of garlic
- Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper and wrap in aluminum foil. Place in a small baking dish to catch any juice.2 teaspoons olive oil
- Bake 50-60 minutes or until the garlic is soft and golden brown. Unwrap and cool to the touch, about 10 minutes, then mash with a fork. Discard any hard spots. .
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire Sauce, cayenne pepper and mashed roasted garlic. Mix until well incorporated.½ cup mayonnaise, 1½ tablespoons fresh lemon juice, 1 teaspoon Worcestershire Sauce, 1/8 teaspoon cayenne pepper
- Refrigerate at least 30 minutes to 48 hours in-advance.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
“Refrigerate at least 30 minutes to 48 hours in-advance.” Does the sauce go bad after two days?
This sauce lasts for about 2 days after it is made, yes!
I have been up and down this web page and I cannot find a video anywhere. You linked back to this page when someone asked you where the video is, but I can’t find it. I don’t get the first step with the garlic heads and I need to see a video of it. Where is it?
https://www.youtube.com/watch?v=bcA7UX_vjHU
Made this with some zucchini sticks and it’s incredible!
Thanks for sharing, Nicole!
It’s sad you don’t realize that by roasting the garlic you destroy almost all of the benefits of allicin. Plus, fresh minced garlic is quite delicious…
Just made this but added garlic sriracha seasoning, it’s awesome gave it more flavor
sounds amazing!
Disgusting, tasted like straight mayonnaise. Not sure how it didn’t taste like garlic at all but had to throw it out.
I am sorry it didn’t work out for you, Freddie!
My husband can not have cayenne pepper; Can I leave this out and still have a good Ailoi?
You can or sub it out with something else!
This only lasts 2 days in the fridge? What if I roast the garlic and do not add the other ingredients until 2 days ahead? meaning I am roasting the garlic tonight but will not be using the sauce until Sunday. Do you think this is a problem?
when you say mayonnaise (is it hellmans or miracle whip)?
Thanks
Real mayonnaise works best!
I can’t find the video for roasting the garlic…
Here ya go! https://www.thecookierookie.com/roasted-garlic/
I was looking for how to make a mustard garlic aioli recipe and then i found your post and i found this post very infromative for me. Thanks for sharing this post with all of us.
No problem! I’m glad I could help!