Recipe at a glance
- Estimated yield: about 1/2 cup
- Prep: about 10 minutes
- Cooking: about 45 minutes
- Additional time: about 15 minutes (resting, rising, chilling or freezing, where required)
- Total: about 70 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Ingredients
- 1 head of garlic
- 1/2 teaspoon of olive oil
- 1/2 cup of mayonnaise
- 1/2 teaspoon of dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the top of the garlic head to expose the cloves. Place the garlic on a piece of foil and drizzle with olive oil.
- Wrap the garlic tightly in the foil and bake for 35-40 minutes, or until the garlic is soft and fragrant.
- Once the garlic is cool enough to handle, squeeze the cloves out of the skin and mash them into a paste with a fork.
- In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, and roasted garlic paste.
- Season the Aioli with salt and pepper to taste.
- Serve the Aioli as a dip for vegetables, spread on sandwiches, or as a condiment for seafood or grilled meats.
Enjoy your delicious Roasted Garlic Aioli!
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
