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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!
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4.54 from 99 votes

Garlic Aioli Recipe

This garlic aioli goes with everything! Made with freshly roasted garlic, mayonnaise, Worcestershire, lemon juice, and a hint of cayenne!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time1 hour
Cooling Time30 minutes
Total Time1 hour 35 minutes
Course: Sauce
Cuisine: American
Servings: 12 tablespoons
Author: Becky Hardin

Ingredients

  • 2 whole heads garlic see this post for tips
  • 2 teaspoons olive oil
  • ½ cup mayonnaise store bought or homemade
  • 1½ tablespoons fresh lemon juice (from about ½ lemon)
  • 1 teaspoon Worcestershire sauce
  • ⅛ teaspoon ground cayenne pepper

Instructions

  • Preheat 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 whole heads garlic
    peeling heads of garlic with the tops cut off.
  • Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper.
    2 teaspoons olive oil
    2 seasoned heads of garlic with the tops cut off.
  • Wrap each head of garlic in aluminum foil. Place in a small baking dish to catch any juice.
    2 heads of garlic wrapped in aluminum foil in a small baking dish.
  • 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.
    squeezing the cloves out of a roasted head of garlic.
  • 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, ⅛ teaspoon ground cayenne pepper
  • Refrigerate at least 30 minutes to 48 hours in-advance.

Video

Notes

Yield: This recipe makes approx. ¾ cup of aioli. A serving is 1 tablespoon.
 

Nutrition

Serving: 1tablespoon | Calories: 70kcal | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 64mg | Potassium: 4mg | Vitamin A: 15IU | Vitamin C: 0.9mg | Calcium: 1mg | Iron: 0.1mg