Roasted Garlic Aioli


Roasted Garlic Aioli
Roasted Garlic Aioli

Roasted Garlic Aioli


1 head garlic

2 tsp olive oil

½ cup mayonnaise

1 tsp lemon juice

1 tsp Worcestershire sauce

Pinch salt

Pinch pepper

Pinch cayenne pepper


Preheat the oven to 350℉.

Remove outer skins of garlic, leaving only the skin that covers the cloves.

Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set up right on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.

Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.

Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.

Mix in mayonnaise, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper.

Cover tightly and store in the refrigerator.

Serving size: 1 tbsp, 105 calories per serving



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10 Replies to “Roasted Garlic Aioli”

  1. Oh my… I love me some garlic and I especially love a good Aioli spread on my sandwiches. I will most definitely be making this soon! Maybe I missed it in the instructions, but how many 1 tbsp servings will this recipe make? I’m very new to cooking so I can’t really tell just by scanning the ingredient lists how much a recipe will actually produce in the end. Thanks for the great recipe!

    1. You should get about 10 tbsp from this recipe.  You could double the recipe if you think you’ll need more than that.  Thank you for your comments!

  2. Huh, I’ve never heard of aioli before! What is it exactly? Do you eat it on its own or as a topping of sorts? Is it supposed to be served cold or warm? Admittedly I’m not a huge garlic fan so sadly I don’t think I’d be much for the flavor of this, but boy that creamy texture sure does look heavenly.

    1. Roasted Garlic Aioli is typically used as a sandwich spread or an accompaniment to meat or seafood.  It can be served cold or gently warmed depending on what it’s being served with.  And, yes, you would need to be a garlic fan to get on board with this recipe!  Thank you for your comments!

  3. This looks so yummy! I could eat it right now if I had the chance 🙂 
    What do you actually recommend to eat it with, or what do you add it to when you cook? I can imagine having it with some cooked or roasted meat but maybe also with pasta or pizza? 
    Can I make a bigger amount and keep it for my next cooking? I usually only cook at the weekends.

    1. Roasted Garlic Aioli can be used as a sandwich spread or a side (dipping) sauce on meats or fish/seafood but you could certainly use it on whatever you want! (And please let me know!)

      This will last for about 2 weeks in the refrigerator.

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