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Roasted Garlic Aioli

Roasted Garlic Aioli - A Family Feast

Over the last few weeks, we’ve been experimenting in the kitchen, and this easy Roasted Garlic Aioli has become one of our new favorite condiments!

Similar to a homemade mayonnaise, aioli is a traditional sauce from the Provence region of France made with garlic, olive oil, lemon juice and egg yolks, and some variations include mustard or even fruits such as pears.

We roasted our garlic before adding it to the aioli, and the roasting process gives the garlic a wonderfully mellow but intense flavor that is perfect for this sauce.  We also recommend using a light olive oil when making this recipe (an extra virgin olive oil will give this sauce too strong a flavor).

Typically served at room temperature, this roasted garlic aioli is great on sandwiches, as a dip for our Roasted French-style Potatoes, or – as they do in Provence – over vegetables or fish.

Roasted Garlic Aioli

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 cup

Roasted Garlic Aioli


  • ½ large or one whole small head of garlic
  • 1 tablespoons extra virgin olive oil
  • 2 coddled egg yolks (see How To Coddle An Egg here)
  • Pinch of salt
  • Few grinds of pepper
  • 2 teaspoons lemon juice
  • ½ cup light olive oil (or canola oil, although olive oil is the traditional ingredient in aioli)


  1. Preheat oven to 425 degrees.
  2. Cut top off the head of garlic (not root end). Place head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes until the garlic is soft.
  3. Once cooked, pinch cooked garlic out of each clove.
  4. In a food processor, place roasted garlic, coddled egg yolks, salt, pepper and lemon juice. Process the mixture until smooth.
  5. Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification.
  6. Adjust salt and pepper to taste.
  7. Serve at room temperature. This aioli may be kept 5-7 days in the refrigerator.



  1. Love this recipe! Made this with a whole head of garlic, wow! Served with blanched veggies and it was a hit. Thank you!
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  2. Aioli originates from Spain but nonetheless it was delicious. Thank you

  3. I made this today and it turned out beautifully! I’ve tried other homemade mayonnaise/aioli recipes, and sometimes they work, sometimes they just turn out as liquid. This one was easy and turned out the perfect consistency. Thank you.

  4. Martha- is it necessary to coddle the egg? I have seen recipes for aioli with raw eggs and yolks, just wondering what the difference would be.

    • Hi Melissa – We recommend coddling the eggs for safety reasons – after coddling they are still soft like uncooked eggs but the coddling process kills any bacteria that might exist. If you are comfortable cooking with raw eggs – that is your choice! :-) Hope you enjoy the recipe!

  5. This recipe didn’t turn out at all for me- followed it to a T, starting with room temp eggs and drizzled in oil very slowly, but I ended up with a runny mess. I’ve made mayo many times before and NEVER had this issue- I’m thinking this is because the acid is added so early. I tried a second batch adding the lemon juice later and it was pretty good.

    • Thanks for the feedback Haley! I’m sorry it didn’t work out for you and we appreciate you letting us know! We’ll test the recipe again to double check that it is written correctly!

  6. Can this recipe be made ahead of time and kept in be fridge or an air tight container?

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