If you like garlic and mayo, I suggest you keep a jar of this super easy condiment in the fridge at all times. Aioli is perfect for dipping, spreading and drizzling over meats, veggies, wraps, sandwiches and more.

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Silver spoon lifting aioli from a jar. White background with garlic cloves, lemon wedges and bowls.

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A homemade condiment you must try!

If you've never had aioli before, I'm pretty sure you're about to find a new favorite. If you regularly use it, this variation is a great addition, and, just like with the popular sriracha aioli, I think you should have a jar in the fridge at all times, just in case.

For garlic lovers, roasting it is a game-changer. It's surprisingly easy to make, and the flavor payoff is huge as the flavor mellows and the texture becomes creamy.

The original Spanish recipe has only two ingredients: garlic and olive oil. But don't roll your eyes at this homey, modern version with mayonnaise. It's delicious and comes together in no time. It's very much worth it.

I keep a jar in the fridge at all times, especially when barbecues and outdoor gatherings are in full swing.

I'm a fan of condiments and sauces in general, and this addition was long-coming and much-needed, especially good for Summer grilling.

Uses for aioli

As a dip: it's fantastic with baked potato wedges, fries, carrot and celery sticks and crackers in a charcuterie board.
As a spread: for sandwiches, wraps and tacos.
In salad dressings: thin the aioli with some water or milk to make it pourable. Adjust seasonings.
As a sauce: use it over grilled or roasted meats (like carne asada), chicken or fish.

Glass container with aioli. White background with cloves.

Steps to make homemade aioli

Seasoned cut garlic heads on top on aluminum foil.

Roasting

Use whole garlic heads with the tops cut off. Wrap them in aluminum foil and roast until soft.

Glass bowl with mashed roasted garlic. A silver fork. White background.

Mashing

The result is garlic cloves that can be squeezed out of their skins and mashed, with a mellow and unique flavor.

Glass bowl with aioli and a silver spoon. White surface. Top view.

Mixing

Add the rest of the ingredients to the bowl and stir to combine well. Adjust seasoning.

Vintage Kitchen Tip

Start with 2 roasted and mashed heads of garlic, add the rest of the ingredients and taste. Add more garlic and seasonings according to your palate. If you have leftover garlic, use it for other seasonings and sauces, like tomato basil pasta sauce or romesco sauce.

Aioli in a jar being spooned. White background.

Kitchen Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Storing: keep it refrigerated for up to a week in a mason jar or glass container with a tight-fitting lid. I don't recommend freezing it.
For a bolder garlic punch, add half a teaspoon of minced fresh garlic.
Substitution for regular mayonnaise: add a vegan alternative or use low-fat mayo. The flavor will be different, and you might need to adjust the seasonings.

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