Description
A simple recipe for homemade aioli featuring the sweet flavor of roasted garlic.
Ingredients
Scale
- 1 large head of garlic
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup neutral oil (like canola or grapeseed)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Slice about 1/4 inch off the top of the garlic head to expose the cloves.
- Drizzle the exposed top with a small amount of olive oil and wrap the head loosely in aluminum foil.
- Roast for 30 to 40 minutes, or until the cloves are soft and golden brown. Let cool slightly.
- Squeeze the roasted garlic pulp out of the skins into a small bowl. Mash the pulp with a fork until smooth.
- In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, salt, and pepper.
- Add the roasted garlic pulp to the egg mixture and whisk until combined.
- Slowly, drop by drop initially, begin whisking in the neutral oil.
- Continue adding the oil in a very thin, steady stream while whisking constantly until the mixture emulsifies and thickens into aioli.
- If the aioli becomes too thick, whisk in a few drops of water or lemon juice to reach your desired consistency.
Notes
- You can use a food processor or immersion blender for faster emulsification, but add the oil very slowly.
- Store leftover aioli in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Condiment
- Method: Roasting and Whisking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.1
- Sodium: 150
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 35
Keywords: roasted garlic aioli, homemade mayonnaise, garlic dip, garlic sauce, condiment