This easy Garlic Aioli recipe is a mix of roasted garlic and mayo, to make a quick dip, sauce, or dressing. Use it for fries, burgers, seafood, veggies, or any of your favorite foods.
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What’s in Garlic Aioli?
This super easy garlic aioli only requires a few ingredients, and it’s mixed in minutes. The freshly-roasted garlic really upgrades the overall flavor of this sauce.
- Garlic: This is what gives aioli its signature flavor! Oven roast heads of garlic before mashing to make the sauce.
- Olive Oil: Drizzle olive oil over the garlic before roasting.
- Mayonnaise: Using a mayo base makes this dish so much quicker and easier to make than a traditional version.
- Lemon Juice: The citrus adds a bright flavor that works well with garlic.
- Worcestershire Sauce
- Cayenne: A dash of cayenne adds just a bit of heat into the mix.
What else can I mix into aioli sauce?
Once you have the basic aioli recipe down, you can mix in lots of other ingredients to slightly change the flavor every time you make it.
- Mix in chipotle seasoning, paprika, chili, or red pepper flakes to make a spicier version.
- Increase the savoriness with different herbs, like rosemary, oregano, or basil.
- You could also mix in horseradish, Dijon, sriracha, hot sauce, or soy sauce.
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Traditional aioli is an emulsion of garlic and olive oil, served as a cold sauce or spread.
Aioli and mayo are 2 different types of emulsions: aioli is made with garlic and oil, while mayo is made with egg yolks and oil. However, this aioli recipe does use mayo to make the process much easier. So the short answer: yes, this recipe is garlic mayo.
Unfortunately, you can’t really freeze aioli. It just doesn’t work very well once it thaws (as is the case with any emulsified sauce that separates).
Yes! This sauce will keep well in the refrigerator for about 2 days. So you can make this up to 48 hours in advance.
This is a thick, creamy sauce with a mayo base, so it’s not considered healthy. You can use light mayo if you prefer.
The main flavor you’ll taste is garlic, but the cayenne adds a bit of heat, and Worcestershire adds a spicy, almost tangy flavor.
Aioli is served cold or room temperature.
You should refrigerate the sauce for at least 30 minutes before serving.
How to Store Roasted Garlic Aioli
Keep it in an airtight container and store in the fridge up to 2 days. Any longer, and the ingredients will start to separate.
How to Use Aioli Sauce
This quick and easy garlic aioli can be used as a dip, dressing, condiment, or spread with all kinds of dishes–it’s so versatile!
- Serve it as a dipping sauce with shoestring fries or potato wedges, tater tots, roasted veggie sticks, or pasta chips.
- Spread it onto a juicy burger, grilled chicken sandwich, or BLT sandwich.
- And it’s one of the best sauce to serve with seafood dishes, like crab cakes or fish sticks.
If you make this Garlic Aioli Recipe, be sure to upload a photo in the comments below and let us know how you love using it! Enjoy.
Garlic Aioli Recipe
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Ingredients
- 2 large whole heads of garlic (click for a video about roasting garlic)
- 2 teaspoons olive oil
- ½ cup mayonnaise
- 1½ tablespoons fresh lemon juice (from about ½ lemon)
- 1 teaspoon Worcestershire Sauce
- ⅛ teaspoon cayenne pepper
Instructions
- Heat oven to 400°F.
- Trim off ½ inch off the top of each head of garlic. Rub the garlic heads with your fingers to remove all except one layer of skin around the cloves.2 large whole heads of garlic
- Drizzle each garlic head with 1 teaspoon olive oil, sprinkle with kosher salt and freshly ground black pepper and wrap in aluminum foil. Place in a small baking dish to catch any juice.2 teaspoons olive oil
- Bake 50-60 minutes or until the garlic is soft and golden brown. Unwrap and cool to the touch, about 10 minutes, then mash with a fork. Discard any hard spots. .
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire Sauce, cayenne pepper and mashed roasted garlic. Mix until well incorporated.½ cup mayonnaise, 1½ tablespoons fresh lemon juice, 1 teaspoon Worcestershire Sauce, ⅛ teaspoon cayenne pepper
- Refrigerate at least 30 minutes to 48 hours in-advance.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
This was so amazing I have made it several times now. the first time I made it I didn’t have lemon and skipped it. I wont do that again made such a difference. Thank you!
I’m so happy this is a new go to for you!! Thanks for trying my recipe out!
This was delicious! Easy to follow and rewarding, great with veggies, fries, especially artichokes.
YUM! I’m so happy you enjoyed it!
Great recipe. I added smoked chipotle for some extra spice. Sooo good. Thanks for the recipe
i wasted about 50 pages of paper and many $$$ of ink attempting to print your recipe. Don’t have a print button if your customers have to print 25 pages with your advertisements. Also, the actual recipe never printed!!! Infuriating.
Hi Maggie,
If you are wanting to print the recipe what you would do is at the beginning on the blog post you see a button to “Jump to Recipe” right below the title. From there you’ll be taken to the recipe card where it will have a “Print Recipe” button. Click that and you’ll be able to print just the recipe card and not the blog post. Let me know if you need any help!
Yum! Love the idea of serving this with asparagus!
So glad you loved it!
This was really amazing!! Thanks for the recipe!
Yay!
I loved it! Such an amazing dip!
Thanks, Toni!
Just made this last night. I could eat it with a spoon, so good!!!
It’s hard not to. Thanks!
I love this with fries! It’s so good!
Great idea with the fries. Thanks!
Such a delicious versatile recipe!
Thanks, Katie!