This roasted garlic aioli is a breeze to whip up and so, so delicious. I personally love drizzling it over chicken quinoa bowls, but it’s equally as delicious on sandwiches and wraps!
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Recipe Ingredients
While aioli may seem like a delicious, mystical sauce that can only be enjoyed at restaurants, it’s actually REALLY easy to make at home. The ingredient list is super simple – I bet you have most of it on hand already! Exact ingredient amounts can be found in the recipe card.
- Egg
- Fresh lemon juice
- Sea salt
- Avocado oil
- Roasted garlic
How to Make Roasted Garlic Aioli
You’ve got your ingredients, so now it’s time to make your aioli! You can do this a few different ways, depending on the equipment (either with an immersion blender, a regular blender, or a food processor) you have in your kitchen. Here’s the full how-to:
Immersion Blender Method
- Add the ingredients to a large jar – place the egg, 2 tablespoons lemon juice, salt, and then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
- Blend – place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
- Add the rest of the ingredients – blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
- Use or store – use the mayo right away or place the lid on the mason jar you’re blending in to store. It will keep in the refrigerator for up to 2 weeks.
Blender/Food Processor Method
- Add the ingredients – place the egg, 2 tablespoons of lemon juice, and salt in a food processor or blender. Blend for about 10 seconds, until smooth and frothy.
- Drizzle in the avocado oil – with the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil.
- Check the thickness of the mayo – after adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn’t, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
- Add the rest of the ingredients – blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
- Use or store – use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.
Recipe Tips
Use a full-size blender – if you’re going the blender route, we recommend using a full-size blender (vs. a small, individual-sized Nutri Bullet-style blender), so that you can drizzle in the oil, allowing the garlic aioli to emulsify.
How to Serve
This roasted garlic aioli is so versatile! Enjoy it on a sandwich, easy turkey avocado wraps, or anything you’d typically use mayo for. This aioli is also SUPERB drizzled over chicken quinoa bowls (my personal favorite use for it).
How to Store
Store your aioli in an airtight jar or container (a mason jar is ideal) in the refrigerator for up to 2 weeks.
Frequently Asked Questions
You can use raw garlic instead of roasted for this recipe but do know that raw garlic will create more of a bitter, spicy flavor vs. the caramelized, sweet flavor from roasted garlic. If you decide to go this route, use a microplane to grate the garlic before adding it to the jar.
This really comes down to what you’re most comfortable with! I feel really good about the quality of the eggs that I buy, so consuming a raw egg in aioli doesn’t bother me. You do you, though!
More Favorite Sauce Recipes
Easy Roasted Garlic Aioli
Ingredients
- 1 large egg
- ¼ cup fresh lemon juice, divided
- ½ teaspoon sea salt
- 1½ cups avocado oil
- 1 bulb roasted garlic, cooled
- 1-2 tablespoons water, as needed
Instructions
Immersion Blender Method
- Place the egg, 2 tablespoons lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
- Place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
- Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
- Use the mayo right away or transfer to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.
Blender/Food Processor Method
- Place the egg, 2 tablespoons lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
- With the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil.
- After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn't, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
- Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
- Use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.
Recipe Notes
Nutrition
Can we all please stop calling garlic flavored mayonnaise aioli? Aioli is not the same as mayonnaise, hence the different names.
Mayonnaise is French, is emulsified with egg and doesn’t have garlic in it unless it’s garlic flavored mayonnaise, which is what this recipe is.
Aioli is Spanish, is emulsified with garlic and doesn’t contain egg.
And lastly, even if you were making aioli, calling it garlic aioli is like saying garlic garlic spread because aioli means garlic and oil. So when you do actually post a recipe for aioli, just call it aioli.
Thank you for the feedback, Cat!