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.
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 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, and 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.
- 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.
Steps to make homemade aioli
Roasting
Use whole garlic heads with the tops cut off. Wrap them in aluminum foil and roast until soft.
Mashing
The result is garlic cloves that can be squeezed out of their skins and mashed, with a mellow and unique flavor.
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.
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.
Related recipes you might like:
One last thing
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Roasted Garlic Aioli Sauce (dip or spread)
Ingredients
- 2-3 whole garlic heads
- 2 tablespoons olive oil
- Salt, a few pinches
- Black pepper, a few pinches, freshly ground
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon spicy brown or Dijon mustard
- ⅛ teaspoon of Worcestershire sauce, optional
Instructions
- Preheat oven to 375°F (180°C).
- Slice the tops (about ¼) of the whole heads of garlic to expose the cloves, and leave the skins on.
- Place them on a piece of aluminum foil, cut side up, and drizzle each open bulb with a teaspoon of oil. Season with salt and pepper, to taste. Wrap up the foil to enclose the garlic and place it on a baking sheet.
- Bake for about 40 minutes, or until the cloves are tender. It might take a bit more or less.
- Squeeze the soft pulp or remove each clove from its skin and transfer it to a small bowl. Allow the garlic to cool for about 10 minutes at room temperature, and then mash it with a fork.
- Place ⅔ of the mashed garlic in a medium bowl. Stir in the mayonnaise, lemon juice, and mustard until integrated. Taste and add more mashed garlic if necessary, and adjust the seasonings (salt and pepper) as needed.
- Keep refrigerated in a glass airtight container or jar for 5 to 7 days.
Darlene says
I haven’t made yet, but sounds like an ideal sauce, and thank you for sharing.♥️