Description
A simple recipe for homemade aioli featuring the deep flavor of roasted garlic.
Ingredients
Scale
- 1 whole head 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°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30 to 40 minutes 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 mashed roasted garlic 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 and vigorously. The mixture will begin to emulsify and thicken.
- Once about half the oil is incorporated and the mixture is thick, you can pour the remaining oil in a slightly faster stream, still whisking continuously until all the oil is incorporated and the aioli is thick and creamy.
- Taste and adjust salt or lemon juice if needed. Store covered in the refrigerator.
Notes
- If the aioli separates (breaks), whisk one teaspoon of warm water into the mixture to try and bring it back together.
- Use a food processor or immersion blender for easier emulsification if you prefer.
- The oil must be added slowly at the beginning to prevent the sauce from breaking.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Condiment
- Method: Whisking/Emulsifying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0
- Sodium: 150
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 45
Keywords: roasted garlic, aioli, garlic sauce, homemade mayonnaise, dip