Garlic Aioli is a super flavorful sauce that goes with so many recipes. This creamy Roasted Garlic Aioli recipe is easy, tasty, and slightly addicting. It’s one of my favorite dips for fries, and goes perfectly with vegetables, chicken, fish, and more! Let me show you how to make the BEST aioli!
Garlic Aioli Recipe
This creamy aioli is the perfect dip, sauce, or condiment for your favorite side dishes and appetizers!
I’m a big fan of garlic. I feel like it has a place in just about every dish, along with salt and pepper. I especially love freshly roasted garlic as a quick addition to meals, because it just tastes BETTER that way.
So it should come as no surprise that I LOVE aioli. It’s a dipping sauce based entirely on garlic…YUM. It’s pretty easy to make a basic version at home, but I wanted to make a Roasted Garlic Aioli recipe to add in that truly fresh roasted garlic taste. And let me tell you, it makes such a huge difference!
I love making this as a dipping sauce for fries, to put on chicken or fish, and even to take vegetables up a notch. Dip or pour this over anything for an extra kick of flavor, and you won’t be disappointed!
Learn how to make garlic aioli with freshly roasted garlic for the BEST aioli recipe!
What is Aioli Made of?
Traditionally, aioli is simply a mixture of garlic, oil, and salt. However, most of us are probably used to mayonnaise-based versions that are much creamier, and more like a paste.
Our Roasted Garlic Aioli recipe is made of:
- Garlic
- Olive Oil
- Mayonnaise
- Lemon Juice
- Worcestershire Sauce
- Cayenne Pepper
How to Make Garlic Aioli
This dip is really easy to make, but it takes a little bit of time just so that we can roast the garlic first. This step makes the flavor so much better, so it really is worth it! Basically, all you have to do is roast the garlic, mix everything together, and then refrigerate.
- Start by preparing the garlic to roast. Trim a 1/2 inch off the top of each head of garlic, then rub them together between your fingers to remove all the skin (except for one layer around the cloves).
- Drizzle olive oil over the garlic, then sprinkle with salt and pepper. Wrap the garlic heads in aluminum foil and place them in a small baking dish.
- Bake the garlic for about 50-60 minutes at 400°F.
- Remove the garlic from the oven, unwrap it, and let it cool for 10 minutes. Then mash it up with a fork.
- In a mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, cayenne pepper, and mashed garlic. You want to mix it well until it becomes a creamy paste.
- Refrigerate at least 30 minutes before serving, or up to 48 hours.
Grab this stuff and dip away, or use it as a sauce on all your favorites. It’s sooo yummy, and slightly addicting (you’ve been warned!).
What do you eat with roasted garlic aioli?
One of my favorite things to eat with this is FRENCH FRIES. Any kind of fries or potatoes will do, honestly. I could dip these Shoestring Fries in aioli alllll day looooong. It’s such a great appetizer, or snack food when having a few drinks.
I also love this roasted garlic aioli recipe as a sauce for our Crispy Garlic Butter Asparagus. The two recipes go hand-in-hand really, so I definitely recommend trying the asparagus with this. But the great thing about dips and sauces is you can use them on whatever you want.
It tastes good with fish, chicken, vegetables, fried foods…basically everything!
Can I make roasted garlic aioli ahead of time?
Yes! This sauce will keep well in the refrigerator for about 2 days. So you can make this up to 48 hours in advance.
Can I freeze garlic aioli?
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). However, this stuff is pretty easy to make, so you can whip some up fresh whenever you need it.
What are you waiting for? Whip up some of this creamy roasted garlic aioli and start dipping. I’d love to hear what you like to eat it with!
See the recipe card for details on how to make roasted garlic aioli. Enjoy!
If you like this recipe, try these other easy dips and sauces:
- Best Homemade BBQ Sauce
- Blender Hollandaise Sauce
- Homemade Honey Mustard Dipping Sauce
- Food Processor Guacmole
- Homemade Buffalo Sauce
- Homemade Tartar Sauce
- Best Fry Sauce Recipe
- Mustard Cream Sauce for Chicken or Beef
- Best Burger Sauce
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.
- 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.
- 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.
- Refrigerate at least 30 minutes to 48 hours in-advance.
- Enjoy!
Katie Wyllie
Such a delicious versatile recipe!
Becky Hardin
Thanks, Katie!
Julie
I love this with fries! It’s so good!
Becky Hardin
Great idea with the fries. Thanks!
Aimee Shugarman
Just made this last night. I could eat it with a spoon, so good!!!
Becky Hardin
It’s hard not to. Thanks!
Toni
I loved it! Such an amazing dip!
Becky Hardin
Thanks, Toni!
Toni
This was really amazing!! Thanks for the recipe!
Becky Hardin
Yay!
Taylor
Yum! Love the idea of serving this with asparagus!
Becky Hardin
So glad you loved it!
Maggie Parent
i wasted about 50 pages of paper and many $$$ of ink attempting to print your recipe. Don’t have a print button if your customers have to print 25 pages with your advertisements. Also, the actual recipe never printed!!! Infuriating.
Becky Hardin
Hi Maggie,
If you are wanting to print the recipe what you would do is at the beginning on the blog post you see a button to “Jump to Recipe” right below the title. From there you’ll be taken to the recipe card where it will have a “Print Recipe” button. Click that and you’ll be able to print just the recipe card and not the blog post. Let me know if you need any help!