Roasted Garlic Aioli

You can use this potent aioli anywhere you’d like a creamy burst of roasted garlic flavor; spread on a sandwich, alongside grilled fish or chicken, or as a delicious dip for garden veggies.

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2 heads garlic, roasted
2 egg yolks*
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
1 cup oil**
* Uncooked egg yolks may carry the risk of salmonella.
** Use mild olive oil, corn, or peanut oil.

  1. Remove the pulp from the roasted garlic by squeezing each clove.
  2. Combine the garlic, egg yolks, mustard, vinegar, salt and pepper in a bowl and mash to form a smooth mixture. Add the parsley and stir well.
  3. Whisking constantly, drizzle the oil into the yolk mixture in a thin, steady stream to form a thick emulsion.
  4. Serve immediately or store in the refrigerator.


Preparation Time: 
Approximatel 1 hour and 5 minutes.