Easy Creamy Roasted Garlic Aioli Recipe

Garlic Spread or Garlic Aioli

It is no secret that we are garlic lovers. This Homemade Roasted Garlic Aioli Recipe takes all the best things about roasted garlic and makes it a dip or a spread for your favorite sandwich. My favorite way to eat it is spread on our BLNK BNKL Sandwich. We have seen this pop up on restaurant menus everywhere in our area. We have seen Garlic Aioli served as a dipping sauce for french fries, onion rings, or sweet potato fries. It has been used as a dip, a creamy sandwich sauce, on top of string beans, or for topping crab cakes. We rarely see ROASTED Garlic Aioli thought!

You can use a few of our recipes to help make this easy and quick recipe or you can store buy a lot of these ingredients as well! If you have a little extra time you can make this entire recipe from scratch. It will take you about 30 minutes. If you store-buy your ingredients or have leftovers from our recipes this will only take you 5 minutes to whip up!

Try making your Garlic Aioli from scratch!

This recipe calls for both mayonnaise and roasted garlic. You can follow our simple recipes for The Best Ever Homemade Mayonassie and Easy Garlic Confit Recipe in the Oven for the best results.

Homemade mayo is so simple. It only requires a few ingredients that you most likely already have in your kitchen and about 10 minutes of your time. The most important part is having all of your ingredients at room temperature, even the raw eggs. Some recipes call for just raw egg yolk but ours leaves no waste. This also helps to ensure that your mayo doesn’t break. If this all sounds too complicated I can assure you it isn’t, but we get it! Again, store-bought mayo is fine but making your mayonnaise will bring your aioli to the next level.

Roasted Garlic or Garlic Confit is fantastic!

The second way to take this recipe to the next level is to use roasted garlic. There are plenty of traditional aioli recipes out there that call for raw garlic cloves. This makes the aioli a bit spicer but in my opinion, it is just better if the garlic is roasted. It adds another level of flavor and a bit of sweetness.

In our recipe we confit our garlic. The first step is to buy pre-peeled garlic or to peel garlic heads until the garlic clove is all that is left. You then add that to an oven-safe dish and cover the cloves in extra virgin olive oil. You roast this low and slow in your oven. For the full recipe, you can follow the link above.

This, however, is not the only way to roast garlic. You can take your whole head of garlic head and cut the top off to expose the cloves inside. You then place that garlic bulb on a piece of foil large enough to cover the garlic bulb. Drizzle the clove with olive oil, close the aluminum foil, and roast that low and solve in your oven. When golden brown you allow the bulb to cool and then you can remove the roasted garlic cloves from their paper. Confit is my personal favorite, but you can choose either method.

Tools of the Garlic Aioli trade!

A food processor or immersion blender is going to be your best friend here! You are most certainly going to need one if you make your mayo from scratch. It allows the lemon juice, dijon mustard, and raw eggs to emulsify properly. For your aioli, it allows the roasted garlic to almost disappear in your mixture. The goal is to have a creamy sauce and these tools allow you to accomplish that. The perfect spread if you will!

Storing you Aioli

We rarely use an entire batch in a single recipe so we always have some hanging out in the fridge. We like to put ours in an airtight container right after we are finished using it. This will keep for about two week in the fridge without a problem. The real question is if it will last that long because you are using it so often!